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3.52 from 197 votes

French Onion Pork Chops

All the flavors you love in a traditional French onion soup are captured in this recipe for boneless French onion pork chops.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Comfort Food, keto, Low Carb
Servings: 4 people
Calories: 468kcal

Ingredients

  • 4 boneless pork chops
  • 3 tablespoons Dijon mustard
  • 2 tablespoon olive oil, divided
  • 4-5 large sweet onions, sliced
  • 7 - 8 sprigs fresh thyme plus additional for garnish
  • 1 tablespoon butter
  • 1 teaspoon salt, plus additional to season the chops
  • ½ teaspoon pepper, plus additional to season the chops
  • ¼ cup wine red or white will work
  • ½ cup stock or broth beef or chicken will work
  • 4 ounces Gruyere cheese shredded

Instructions

  • Brush the Dijon mustard evenly on both sides of the pork chops.
  • Season each chop, on both sides, with salt and pepper.
  • Add 1 tablespoon of olive oil to a large skillet over medium/high heat and brown the chops on both sides, (approximately 2-3 minutes per side).
  • Remove the browned chops to a plate and keep warm.
  • In the same skillet add the remaining 1 tablespoon of olive oil, the butter, and the sliced onions, stirring well to coat the onions in the oil. Add 1 teaspoon salt and ½ teaspoon black pepper.
  • Cook the onions, stirring only occasionally, until they're golden brown and caramelized. This should take at least 15 minutes over medium/high heat.
  • Add the wine, stock, and fresh thyme to the onions, making sure to scrape up the browned bits from the bottom of the pan.
  • Cook an additional 2-3 minutes after the addition of the wine and stock, stirring frequently.
  • Reduce the heat to medium and add the chops back into the skillet along with the onions.
  • Cover the skillet and cook for approximately 20-25 minutes, or until the chops are no longer pink in the center.
  • Remove the cover and add the shredded cheese to the top of each chop.
  • Return the cover to the skillet. Turn off the heat, and allow the cheese to melt.
  • Garnish the top of each chop with a sprig or two of fresh thyme.
  • Serve the chops on a bed of caramelized onions, making sure to remove the older thyme sprigs before serving.

Notes

tools and equipment:
a large skillet with a lid (or aluminum foil), cutting board, chef's knife, measuring spoons, measuring cups, wooden spoon or slotted spoon, box grater, tongs, pastry brush

Nutrition

Serving: 1 | Calories: 468kcal | Carbohydrates: 8g | Protein: 39g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 128mg | Sodium: 1007mg | Potassium: 610mg | Fiber: 1g | Sugar: 1g | Vitamin A: 534IU | Vitamin C: 6mg | Calcium: 318mg | Iron: 2mg