ONE PAN FRENCH ONION SMOTHERED PORK CHOPS

By porklion

Ingredients

• 2 2 2 yellow onions peeled, cut in half, and sliced into half-moon shaped slices
• 3 3 3 Tbsp unsalted butter
• 1 1 1 Tbsp extra virgin olive oil
• 1 1 4 cup plus 4 Tbsp beef stock
• 4 4 1 1 1/2 chops about 1 – 1 1/2 inches thick
• 1/2 1/2 1/2 tsp kosher salt
• 1/4 1/4 1/4 tsp black pepper
• 1/2 1/2 1/2 tsp dried thyme
• 1/4 1/4 1/4 tsp garlic powder
• 2 1/2 2 1/2 1/2 Tbsp all purpose flour
• 4 4 4 slices provolone cheese
• 1 1 1 cup shredded gruyere cheese or swiss
• to thyme sprigs for adding to pan

Details

Servings 4
Preparation time 30mins
Cooking time 75mins
Adapted from thechunkychef.com

Preparation

Step 1

Preheat oven to 400 F degrees. Melt butter and olive oil in a large cast iron or other oven safe skillet, over MED-HIGH heat. Add sliced onions and saute 3-5 minutes, until soft. Add 4 Tbsp beef stock and continue to cook, stirring occasionally, for 12-15 minutes, until onions are extremely tender and golden brown.

As onions are sautéing, season both sides of pork chops with salt, black pepper, thyme and garlic powder. Transfer onions to a plate, do not wipe out skillet.

Reduce heat to MED, add a drizzle of olive oil to the skillet if needed, and cook pork chops, about 3-4 minutes per side, until golden brown.Transfer pork chops to plate.

Return cooked onions to pan and sprinkle with flour. Stir to coat and cook about a minute. Add remaining 1 cup beef stock and stir often until mixture comes to a boil. Season with a pinch of salt and pepper.

Nestle pork chops back into the pan, spooning some of the beef stock over the tops of the chops. Top with a slices of provolone cheese, and a mound of the shredded gruyere (about a ¼ cup on each chop).

Add a few sprigs of fresh thyme and add skillet to oven and bake 8-10 minutes, until cheese is melted and gooey. Before serving, spoon some of the beef stock/onion mixture over the top of the cheese, and garnish with some additional black pepper if desired.