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Primal Provisions Pick of the Week: Crockpot French Onion Pork Chops

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Here’s a recent favorite from our Primal Provisions recipe collection. One of the reasons I love this dish is because it makes two meals in one. To serve, we scoop out the meat and serve with some onions and we save the broth for another meal of French Onion soup. To make this dairy free, omit the cheese.

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  • 4 boneless pork chops
  • 8 tbsp butter, divided
  • 2 yellow onions, sliced
  • 1 tbsp fresh thyme
  • 6 cloves garlic, peeled and left whole
  • 1 tbsp olive oil
  • 3 c. beef stock
  • 2 tbsp tomato paste
  • 1 tbsp apple cider vinegar
  • 1 1/4 tsp kosher salt, divided, plus more to taste
  • pepper to taste
  • aluminium foil
  • 4 slices swiss cheese (like a Gruyere)


  1. Preheat the oven to 400’.
  2. Place the 6 cloves of garlic on a piece of foil and drizzle with 1 tbsp olive oil. Wrap up in the foil.
  3. Roast the garlic for about 20 minutes or until softened, remove from the oven and set aside.
  4. Heat 4 tbsp butter in a sauté pan over medium heat.
  5. Add the sliced onions, 1 tbsp thyme, and 1/4 tsp salt to the pan and sauté for about 20 minutes or until not just softened, but browned.
  6. Remove from the pan and pour into the crockpot.
  7. Add the remaining 4 tbsp of butter to the pan and heat over medium-high heat.
  8. Add the pork chops and salt and pepper them to taste.
  9. Sear for about 3-4 minutes per side until you have a nice sear on each side.
  10. Place on top of the onions in the crock pot.
  11. In a blender, purée the 3 c. beef stock, roasted garlic, 2 tbsp tomato paste, 1 tbsp cider vinegar, and 1 tsp salt.
  12. Pour the mixture over the pork chops, cover, and cook for 4-6 hours on low.
  13. When you are ready to serve, remove the pork chops and spread about 1/2 the onions over them on a baking sheet. (Reserve the remaining onions and broth for another meal of soup).
  14. Preheat your oven’s broiler.
  15. Top each chop with a slice of swiss cheese and place under the broiler for about 4 minutes, or until the cheese is bubbling and beginning to brown.

Serves 4

Carbs: 40g for total recipe including soup. About 5g per chop with a slice of swiss. Divide remaining soup into 4 servings, which will each have a 5g carb count.

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