SMOTHERED FRENCH ONION PORK CHOPS RECIPES

Steps:

• Preheat oven to 400 degrees. Melt butter and olive oil over medium-high heat in a large cast iron or oven safe skillet. Add sliced onions; saute 3-5 minutes, until soft. Add 4 T. beef stock; cook, stirring occasionally, for 12-15 minutes, until onions are extremely tender and golden brown. While onions are sautéing, season both sides of pork chops with salt, pepper, thyme and garlic powder. Transfer onions to a plate/platter; do not wipe out skillet. Reduce heat to medium; add a drizzle of olive oil to the skillet, if needed; cook pork chops, about 3-4 minutes per side, until golden brown. Transfer pork chops to plate/platter. Return cooked onions to skillet; sprinkle with flour; stir to coat; cook 1 minute. Add remaining 1 c. beef stock; stir until mixture comes to a boil. Season with a pinch of salt and pepper. Nestle pork chops back into the skillet; spoon some of the beef stock over the tops of the chops; top with slices of provolone cheese and a mound of the shredded cheese, about a ¼ c. on each chop. Add a few sprigs of fresh thyme. Place skillet in oven; 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 pepper, if desired. 4 servings.

Steps:

• In a large skillet melt 3 TBS butter and 1 TBS cooking oil. Add onions, season with salt & pepper and cook down for 10 - 15 minutes stirring every few minutes until onions are softened and browned. Add garlic and cook an additional 2 minutes. Remove onions from skillet and set aside on a plate.
• Turn heat under skillet to a medium high/high. Add 1 TBS cooking oil and heat. Season one side of the pork chops with salt, pepper, garlic powder and paprika. Place pork chops season side down into skillet. Season the top side of pork chops with salt, pepper, garlic powder and paprika. Brown for 3 minutes on each side until golden brown. (Do not fully cook at this time.) Remove from skillet and set aside.
• Lower heat to a medium high or medium. Add cooked onions back into skillet. Stir in 3 TBS all purpose flour to coat the onions. Stir and cook for 1-2 minutes. Pour in 2 cups of beef broth and stir. Season with salt and pepper, if needed.
• Place browned pork chops back into skillet submerging into the onion gravy. Place lid on skillet and cook for 3-5 minutes or until pork chops are cooked through. (Internal temp should be 160 degrees.)
• Remove lid and place cheese slices onto each pork chop. Place lid back on for 1 minute to melt cheese. Spoon onion gravy over melted cheese. Garnish with fresh parsley, if desired. Best served over mashed potatoes.