French onion soup pork chops

Oh man, do I have a recipe for you! I LOVE french onion soup and order it whenever I see it on a menu. I came across this recipe and decided to give it a try today. I rarely cook pork chops, but was pleasantly surprised with how tasty and juicy this dish was. I served the pork chops with wild rice and steamed carrots mixed with a little cinnamon and honey.


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 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 (I used sliced swiss, which was perfect) 
  • fresh thyme sprigs

Directions
  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.

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