French Onion Pork Chops
What happens when French onion soup meets juicy, tender pork chops? THIS. We're not mad at it, and you shouldn't be either.
- 4 bone-in loin pork chops (about 15-oz. each and 1½ inches thick)
- 2 tbsp. extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. Unsalted butter
- 2 large yellow onions, thinly sliced
- ¼ c. dry sherry
- 2 tsp. fresh thyme leaves, roughly chopped
- 1 c. low-sodium beef or chicken stock
- 8 slices provolone cheese
- Chopped parsley, for serving
- Season pork with salt and pepper. In a large skillet over high heat, heat oil. Cook pork until browned and almost cooked through, about 5 minutes per side, reducing to medium high after flipping. Remove pork to a plate. Drain excess fat, leaving about a tablespoon in the skillet.
- Preheat oven to broil. Return skillet to medium heat and melt butter. Add onion and season with salt and pepper. Cook, stirring occasionally, until caramelized and jammy, about 20 minutes. Stir in sherry and thyme and simmer until almost completely reduced, about 2 minutes. Add beef stock and bring to a boil. Return pork to skillet and simmer 2 minutes.
- Place cheese on top of chops. Broil until cheese is bubbly, about 2 minutes. Top with parsley and serve.
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