One pan French onion smothered pork chops

Onepa FrenchPork
Dinner tonight , September 5, 2019
This recipe is to die for , absolutely delisious , be sure to get the real gruyere cheese of not use swiss cheese, serve with toaste bread to soak up all sauce , and a green salad.
4 servings

2 yellow onions peeled, cut in half, and sliced into half-moon shaped slices
3 Tbsp unsalted butter
1 Tbsp extra virgin olive oil
1 cup plus 4 Tbsp beef stock
4 boneless pork chops about 1 – 1 ½ inches thick
½ tsp kosher salt
1/4 tsp black pepper
½ tsp dried thyme
¼ tsp garlic powder
2 ½ Tbsp all purpose flour
4 slices provolone cheese
1 cup shredded gruyere cheese or swiss
fresh thyme sprigs for adding to pan

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.

2) 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.

3) 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.

4) 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.

5) 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).

6) 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.

Inspiration@Thechunkychef.com

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