Tender pork chops smothered in a rich French onion sauce with melted cheese, combining classic flavors in a comforting one-pan meal.
Author:Dorothy Miler
Ingredients
Scale
For the Crust:
4 bone-in pork chops, about 1 inch thick
2 large yellow onions, thinly sliced
2 cloves garlic, minced
1 tbsp olive oil
1 tbsp butter
1 tsp fresh thyme leaves
1 cup beef broth
1/2 cup dry white wine
1 cup shredded Gruyère cheese
Salt and black pepper to taste
Instructions
1. Prepare the Crust:
Season pork chops with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chops for 3-4 minutes per side until golden. Remove and set aside.
Reduce heat to medium. Add butter, onions, and a pinch of salt. Cook for 15-20 minutes, stirring occasionally, until onions are deeply caramelized. Add garlic and thyme; cook 1 minute more.
Pour in wine to deglaze, scraping up browned bits. Simmer 2 minutes. Add beef broth and return pork chops to skillet. Spoon onions over chops. Top with shredded cheese. Broil 3-5 minutes until cheese is bubbly and golden.