These smothered pork chops have all the great flavors of a French onion soup, plus juicy pork chops, are made in one pan, and ready in 40 minutes or less. It’s perfect for a weeknight meal.
- 2 yellow onions peeled, cut in half, and sliced into half-moon shaped slices
- 1 cup shredded gruyere cheese or swiss
- fresh thyme sprigs for adding to the pan
- 3 Tbsp unsalted butter
- 1 Tbsp extra virgin olive oil
- ¼ tsp garlic powder
- 2 ½ Tbsp all purpose flour
- 1 cup plus 4 Tbsp beef stock
- 4 boneless pork chops about 1 – 1 ½ inches thick
- 1/4 tsp black pepper
- ½ tsp dried thyme
- ½ tsp kosher salt
- 4 slices provolone cheese
- 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 sauteing, 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.
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