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+ servings

French Onion Smothered Pork Chops

Course Main Dish
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4 people


  • 2 large yellow onions
  • 2 garlic cloves minced
  • 2 + 1 tbsp ghee or butter
  • 2 tsp kosher salt separated and more for taste
  • 1 lb (4) boneless pork chops 1 to 1.5 inch thick cuts are best
  • ½ tsp ground black pepper more for taste
  • ½ tsp garlic powder
  • 1 tsp fresh thyme roughly chopped
  • 2 tbsp cassava flour or any flour*
  • 1 cup Bare Bones Beef Bone Broth


  1. Peel the onions, remove the ends, cut in half, and then thinly slice into moon shape.

  2. Preheat skillet over medium heat with 2 tablespoons of ghee or butter.

  3. Once melted add in the sliced onions, minced garlic, and 1 teaspoon of kosher salt.

  4. Cook onions until caramelized, stirring frequently for about 20 minutes or until onions have browned.

  5. Remove onions from skillet, turn the heat up to medium-high heat and add 1 tablespoon of ghee.

  6. Season pork chops with 1 teaspoon kosher salt, ground black pepper, garlic powder, and fresh thyme.

  7. Add pork chops to the skillet and sear on both sides for 1-2 minutes depending on thickness (does not have to be cooked all the way through).

  8. Once pork chops are seared, remove from skillet and turn the heat back down to medium.

  9. Add caramelized onions back into the skillet and mix in the cassava flour. Mix until you can no longer see the flour.

  10. Gently stir in Bare Bones Grass-fed Beef Bone Broth and bring to a simmer. Taste to see if you need additional kosher salt or ground black pepper.

  11. Once simmering, add the pork chops back in, cover the skillet with a lid, and cook until pork chops are cooked through --between 155-160F or roughly 7-10 minutes depending on thickness of pork chops.

  12. Serve over things like mashed potatoes or cauliflower mash.

Recipe Notes

*if using arrowroot or tapioca flour, start by cutting the amount in half. If gravy still hasn't thicken stir in an extra teaspoon with 2 tablespoon of water.