Name: French Onion Pork Chops Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 2 yellow onions; 3 tbsp unsalted butter; 1 tbsp extra virgin olive oil; 1 cup beef stock; 4 pork chops; ½ tsp kosher salt; ¼ tsp black pepper; ½ tsp dried thyme; ¼ tsp garlic powder; 2½ tbsp all purpose flour; 4 provolone cheese; 1 cup gruyere cheese; fresh thyme sprigs

How To Make French Onion Pork Chops

You can make these French onion pork chops in one pan and in less than an hour. You get a meaty dish with a rich, creamy sauce.

Prep: 10 mins

Cook: 30 mins

Total: 40 mins

Serves:

Ingredients

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 beef stock, plus 4 tbsp
4 pork chops, boneless, about 1 to 1 ½ inches thick
½ tsp kosher salt
¼ tsp black pepper
½ tsp dried thyme
¼ tsp garlic powder
2½ tbsp all purpose flour
4 provolone cheese, slices
1 cup gruyere cheese, or swiss, shredded
fresh thyme sprigs, for adding to pan

Instructions

Preheat oven to 400 degrees F. Melt butter and olive oil in a large cast iron or other oven safe skillet, over medium to high heat.
Add sliced onions and saute 3 to 5 minutes, until soft. Add 4 tablespoons of beef stock and continue to cook, stirring occasionally, for 12 to 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 medium, add a drizzle of olive oil to the skillet if needed, and cook pork chops for about 3 to 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 for about a minute. Add the remaining 1 cup of 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 ¼ cup on each chop).
Add a few sprigs of fresh thyme and add skillet to oven and bake for 8 to 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.