French Onion Pork Chops
A Faithful Steps kitchen note: About this version
This recipe was created by Jennifer Tammy at Sizzle and Salt. I prepared it with one change: I replaced 1 tablespoon arrowroot powder with ⅛ teaspoon xanthan gum. The xanthan gum thickened the onion gravy while reducing the carbohydrates.
Ingredients
2 tablespoons coconut oil, divided
2 tablespoons butter, divided
2 medium yellow onions, thinly sliced
1–2 teaspoons balsamic vinegar
4 boneless pork chops
Salt and black pepper, to taste
1 teaspoon herbs de Provence, optional
1 cup low-sodium beef broth, divided
⅛ teaspoon xanthan gum
4 slices mozzarella cheese, or about 1 cup shredded
Instructions
Heat 1 tablespoon coconut oil and 1 tablespoon butter in a large skillet over medium heat.
Add the sliced onions. Cook for 3–4 minutes, stirring occasionally, until they begin to soften and turn translucent.
Add ½ cup beef broth and the balsamic vinegar. Continue cooking for about 10 minutes, stirring occasionally, until the onions are tender and most of the liquid has been absorbed.
While the onions cook, season both sides of the pork chops with salt, black pepper, and herbs de Provence, if using.
Transfer the onions to a plate. Add the remaining coconut oil and butter to the skillet.
Add the pork chops and cook for about 4 minutes on each side, or until nicely browned. Return the onions to the skillet.
While whisking the remaining ½ cup cold broth, sprinkle in the xanthan gum very slowly. Whisk until smooth, then pour the mixture into the skillet.
Simmer gently until the sauce thickens and the pork reaches an internal temperature of 145°F. Remove the skillet from the heat and let the pork rest for at least 3 minutes.
Place one slice of mozzarella, or about ¼ cup shredded cheese, over each pork chop. Cover the skillet briefly to help the cheese melt, then serve with the onions and gravy spooned over the top.
Kitchen Notes
Xanthan gum thickens quickly. Use only ⅛ teaspoon at first and give the sauce a minute to thicken before considering any additional amount.
For a simple low-carb meal, serve the pork chops with a large green salad, roasted vegetables, steamed broccoli, or mashed cauliflower.
Refrigerate leftovers in a covered container for up to 3 days. Reheat gently with a small splash of broth if the gravy becomes too thick.
Estimated Carbohydrates
Whole recipe:
about 26 g total carbohydrates
about 21 g net carbohydrates
Per serving (¼ of recipe):
about 6.5 g total carbohydrates
about 5 g net carbohydrates
Carbohydrate amounts are estimates. They may vary with the size of the onions and the brands of broth, balsamic vinegar, and mozzarella used.
“You open your hand and satisfy the desires of every living thing.”— Psalm 145:16, NIV
Recipe Credit
Original recipe: French Onion Pork Chops by Jennifer Tammy at Sizzle and Salt. This Faithful Steps version uses ⅛ teaspoon xanthan gum in place of the original arrowroot powder.
AI Transparency Note: This recipe document was developed with the help of artificial intelligence for organization and drafting. It was reviewed, edited, and approved by a retired registered nurse for clarity, accuracy, and usefulness.
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