French Onion Pork Chops
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 serving Vidallia Onion - Serving Size: Raw, 1 medium onion (148 grams) (by LOVE2BCREATIVE) 3 pat (1" sq, 1/3" high) Butter, unsalted 1 tbsp Extra Virgin Olive Oil 1 serving Wyler's Instant Beef Bullion Cube (by ARNIE77) 1 cup (8 fl oz) Water, tap 4 chop, excluding refuse (yield Pork, fresh, loin, center rib (chops), boneless, separable lean only, cooked, braised 0.5 tsp Morton Iodized Salt 0.25 tsp Pepper, black 1 tsp Thyme, ground 0.25 tsp Garlic powder 0.125 cup Flour - Gold medal all purpose flour 4 slice (1 oz) Provolone Cheese 1 cup, shredded Gruyere Cheese
Preheat oven to 400 F degrees. Dissolve one beef bullion cube in 1 cup water by microwaving to create beef stock - set aside. 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 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 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 2 to 3 tablespoons of flour (I use Bob's Red Mill 1to1 Gluten free flour instead of all purpose flour but Spark couldn't find that ingredient). 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.
Serving Size: makes 4 pork chops
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 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 2 to 3 tablespoons of flour (I use Bob's Red Mill 1to1 Gluten free flour instead of all purpose flour but Spark couldn't find that ingredient). 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.
Serving Size: makes 4 pork chops
Nutritional Info Amount Per Serving
- Calories: 464.7
- Total Fat: 30.2 g
- Cholesterol: 108.6 mg
- Sodium: 893.0 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 1.8 g
- Protein: 36.4 g
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