French Onion Smothered Pork Chops
Juicy pork chops smothered in caramelized onions and melted provolone and Gruyère cheese, baked in a rich beef stock sauce.
Ingredients
- 2 yellow onions peeled, halved, sliced into half-moons
- 3 Tbsp unsalted butter
- 1 Tbsp extra virgin olive oil
- 1 cup plus 4 Tbsp beef stock
- 4 boneless pork chops 1 to 1 1/2 inches thick
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme
- 1/4 tsp garlic powder
- 2 1/2 Tbsp all-purpose flour
- 4 slices provolone cheese
- 1 cup shredded Gruyère or Swiss cheese
- Fresh thyme sprigs
Instructions
Caramelize Onions in Skillet:
Heat the oven to 400°F (205°C). In a large cast-iron or other oven-safe skillet over medium-high heat, combine butter and olive oil until melted. Add the sliced onions and cook for 3–5 minutes until softened. Pour in 4 Tbsp of beef stock and continue cooking, stirring now and then, for 12–15 minutes until the onions are very tender and deep golden. Transfer the onions to a plate; do not wipe the skillet.Season and Sear Pork Chops:
Season the pork chops on both sides with salt, black pepper, dried thyme, and garlic powder. Lower the heat to medium, add a small drizzle of olive oil to the skillet if needed, and sear the chops for 3–4 minutes per side until nicely browned. Move the chops to the plate with the onions.Make Onion Gravy:
Put the cooked onions back into the skillet and sprinkle with flour. Stir to coat and cook for about 1 minute. Add the remaining 1 cup of beef stock and stir frequently until the mixture reaches a boil. Adjust seasoning with a pinch of salt and pepper.Return Chops and Add Cheese:
Return the pork chops to the skillet, spooning some of the beef stock mixture over them. Place one slice of provolone on each chop, then top with about 1/4 cup of shredded Gruyère or Swiss cheese. Add a few sprigs of fresh thyme.Bake Until Cheese Melts:
Place the skillet in the oven and bake for 8–10 minutes until the cheese is melted and bubbly. Before serving, spoon some of the onion-beef stock mixture over the cheese. Garnish with extra black pepper if desired.