One Pan French Onion Smothered Pork Chops #dinner #recipes

Tired of a similar old chicken recipes? Try pork! These covered pork hacks have all the incredible kinds of a French onion soup, in addition to succulent pork slashes, are made in one skillet, and prepared in 40 minutes or less!

On the off chance that you like French onion soup, you will LOVE this covered pork slashes recipe. these were astounding. It's appetizing, it's gooey, it's rich, it's simple, and it's everything done in one dish! For this recipe to be really one dish, you'll need a broiler safe skillet, similar to a cast iron container.

There's my preferred part… the husky onion sauce. Gracious my statement, you'll need to eat it with a spoon! You unquestionably would prefer not to skip caramelizing the onions with the meat stock… it gives this dish such a profound, serious flavor.

I like to serve these covered pork cleaves on a weeknight, when I'm most needing a speedy, simple, one container feast; however you could Without much of a stretch serve this up to organization. It looks and tastes extravagant, and just you need to realize how simple it genuinely was to make!

Ideal for a weeknight supper, this French onion covered pork cleaves recipe is altogether made in one skillet, and in around 30 – 40 minutes!

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
• fresh thyme sprigs for adding to pan

INSTRUCTIONS

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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