French Onion Smothered Pork Chops

4 Tbsp + 1 Tbsp ghee or refined coconut oil, divided
2 yellow onions thinly sliced
8 oz mushrooms sliced
Sea salt and black pepper to taste
1 1/2 lbs boneless pork chops about 4 pork chops 1-1.5” thick
3/4 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp dried oregano
2 Tbsp tapioca flour 3/4 tsp xanthan gum can be used for fewer carbs
1 1/3 cups beef bone broth or beef stock (no added sugar)
4 slices cheese (Gruyere for French Onion authenticity, Provolone, Swiss, Mozzarella)
fresh thyme or parsley for topping

Preheat your oven to 375° F. In a large oven proof skillet, over medium heat, melt the ghee or coconut oil.  Add the onions and saute onions 3-4 minutes until translucent then sprinkle with a little salt. Continue to cook, stirring occasionally so the onions don't burn, for about 10 minutes longer until browned and very tender.  Add a little more fat to the pan and then add the mushrooms and cook until tender, about 5 more minutes. Transfer to a bowl or plate and set aside.

Season the pork chops on both sides with salt, pepper and the herbs. Add a bit more fat to the skillet if needed and cook the pork chops, about 3-4 minutes per side, until golden brown, then transfer them to a plate.

Return cooked onions and mushrooms to the skillet and sprinkle with tapioca or arrowroot flour. Stir to coat and cook about a minute. Add the beef broth and stir often until mixture comes to a boil. Season with salt and pepper to taste. Return the pork chops to the pan and spoon some of the sauce over each chop.

Top the pork chops with the cheese and transfer the skillet to the preheated oven. Bake for about 6-8 minutes until the pork is cooked through. The cheese sauce will thicken in the oven. If you prefer, you can pour the cheese sauce after baking to keep the texture.

Spoon some of the gravy over the top of the pork and garnish with thyme and/or parsley and serve right away. Store leftovers in a tightly lidded container in the refrigerator for up to 4 days. Enjoy!