French Onion Pork Chops

By jargrr

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Ingredients

• 1 tablespoon olive oil
• 4 large sweet onions, sliced
• 7-8 fresh thyme sprigs (plus additional for garnish, if desired)
• 1 teaspoon salt (plus additional for the pork chops)
• 1/2 teaspoon pepper (plus additional for the pork chops)
• 1 tablespoon butter
• 3/4 cup beef stock (I use low-sodium)
• 1/4 cup dry red wine
• 4 boneless pork chops (seasoned with salt and pepper)
• 4 teaspoons Dijon mustard
• 4 ounces shredded Swiss cheese

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Directions

I’m proud to say that since mid-December, I’ve lost a total of nine pounds. I’ve been very mindful of each and every item I’m putting into my mouth, and I’ve drastically cut back on my intake of white flour and white sugar products. Luckily for me I’ve never had much of a sweet tooth so cutting back of sugary treats hasn’t really been a problem. However, the cutting back of white flour products like breads and bagels isn’t quite as easy.

easy for me to do when rearranging my lifestyle in order to lose weight and get fit, is increase my protein intake. I tend to crave protein in all sorts of ways. Eggs are one of my favorite forms of protein as is turkey, chicken, and pork. Beef is nice too, but it’s not something I gravitate towards (unlike my husband who could live on beef for breakfast, lunch and dinner).

I also happen to be a vegetable freak, and always have been. When I was growing up I was the one who took the spoon to the vegetable bowl to eat what remained after everyone else had eaten their share. So, for me doubling up the veggies on my plate in order to replace the potatoes and starches hasn’t proven to be much of a problem….yet. Check back with me in a few weeks and see how I’m doing. LOL

Topped with a little bit of Swiss cheese (or feel free to use Gruyeré), serve these French Onion Pork Chops along with a nice side salad and some roasted carrots and parsnips. Or, if you’re feeling indulgent, how about over some mashed potatoes, pasta or even polenta or rice? Oh no! What have I done? Now my stomach is seriously growling at me! ACK!

Serves:

7-8 fresh thyme sprigs (plus additional for garnish, if desired)

1 teaspoon salt (plus additional for the pork chops)

½ teaspoon pepper (plus additional for the pork chops)

-Preheat oven to 325 degrees.

-In a large, oven proof skillet over medium heat, caramelize the onions in the olive oil along with the thyme sprigs (about 15 minutes), stirring occasionally. Add the beef broth, butter, salt and pepper.

-Simmer to reduce the broth (about 5 minutes).

-Return the skillet to medium/high heat and brown the pork chops on both sides (approximately 3 minutes per side). Remove chops to a plate.

-Place the skillet in a preheated oven and cook for 25 minutes. Remove the skillet from the oven and top each chop evenly with the cheese. Return the skillet to the oven and cook until the cheese is lightly browned and melted (about 5 minutes).

-Garnish with additional thyme, if desired. Serve and enjoy.

Caramelize the sliced onions in a large skillet along with the thyme sprigs, stirring occasionally.

Add the beef broth and butter and simmer to reduce (about 5 minutes). Remove the onions from the skillet and keep warm. Wipe out the skillet with paper towels and return the skillet to medium heat.

Return the onions and chops back into the skillet and bake in a preheated oven for 25 minutes. Top each chop with cheese and return to the oven to melt the cheese. Serve with additional thyme sprigs if desired.

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