One Skillet French Onion Smothered Pork Chops
Description
In less than one hour, you can have this main dish ready for your family to enjoy. Serve it with mashed potatoes, rice or egg noodles.
Ingredients
2 yellow onions peeled, cut in half, and sliced into half-moon shaped slices
3 T. unsalted butter
1 T. extra virgin olive oil
1 c. plus 4 T. beef stock, divided
4 good quality boneless pork chops, 1 to 1 ½ inches thick
½ t. kosher salt
1/4 t. black pepper
½ t. dried thyme
¼ t. garlic powder
2 ½ T. all-purpose flour
4 slices provolone cheese
1 c. shredded Gruyere or Swiss cheese
fresh thyme sprigs
Directions
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Preheat oven to 400 degrees.
Melt butter and olive oil over medium-high heat in a large cast iron or oven safe skillet. Add sliced onions; saute 3-5 minutes, until soft. Add 4 T. beef stock; cook, stirring occasionally, for 12-15 minutes, until onions are extremely tender and golden brown.
While onions are sautéing, season both sides of pork chops with salt, pepper, thyme and garlic powder.
Transfer onions to a plate/platter; do not wipe out skillet.
Reduce heat to medium; add a drizzle of olive oil to the skillet, if needed; cook pork chops, about 3-4 minutes per side, until golden brown. Transfer pork chops to plate/platter.
Return cooked onions to skillet; sprinkle with flour; stir to coat; cook 1 minute. Add remaining 1 c. beef stock; stir until mixture comes to a boil. Season with a pinch of salt and pepper.
Nestle pork chops back into the skillet; spoon some of the beef stock over the tops of the chops; top with slices of provolone cheese and a mound of the shredded cheese, about a ¼ c. on each chop. Add a few sprigs of fresh thyme.
Place skillet in oven; 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 pepper, if desired.
4 servings.