This is the kind of low carb comfort dinner that reminds me of the old church suppers, just lightened up so you feel content instead of weighed down. Think of all the cozy flavor of French onion soup—slow-caramelized onions, rich beef broth, thyme, and a blanket of nutty Gruyere—ladled right over simple bone-in pork chops. Everything goes into one Dutch oven, just like the big enamel pot my mother kept on the back burner all winter long. It’s practical, deeply satisfying, and uses everyday ingredients you can find in a small-town grocery store, but it tastes like you fussed for hours.
To keep this low carb but still homey, I like to spoon the pork chops and onions over a mound of buttery mashed cauliflower or alongside roasted green beans. A simple skillet of cabbage fried in a little butter and pepper feels very Midwestern and soaks up the extra oniony juices nicely. If you’re cooking for folks who aren’t watching carbs, a slice of crusty bread or a baked potato on the side will make them just as happy. A crisp green salad with a tangy vinaigrette balances the richness of the cheese and broth.
Low Carb French Onion Pork Chops
Servings: 4
Ingredients
4 bone-in pork chops, about 1-inch thick (6–8 oz each)
2 tablespoons olive oil, divided
2 tablespoons unsalted butter
3 large yellow onions, thinly sliced
3 cloves garlic, minced
1 teaspoon kosher salt, plus more to season pork
1/2 teaspoon black pepper, plus more to season pork
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1 cup beef broth (low sodium if possible)
1 teaspoon Worcestershire sauce (optional but nice for depth)
1 cup shredded Gruyere cheese, loosely packed
1/4 cup shredded Parmesan cheese (optional, for extra nuttiness)
1 tablespoon chopped fresh parsley (optional, for garnish)
Directions
Pat the bone-in pork chops dry with paper towels. Season both sides lightly with salt and black pepper and set aside on a plate while you prepare the onions.
In a large Dutch oven, heat 1 tablespoon olive oil and the butter over medium heat until the butter melts and begins to foam.
