French Onion Pork Chops
- 4 pork chops (approximately 5-6 ounces boneless)
- black pepper
- 2 Tablespoons vegetable oil
- 2 yellow onions thinly sliced
- 1 teaspoon dried thyme (or 2 teaspoons fresh)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 Tablespoon flour
- 4 cups beef stock
- 2 bay leaves
- 4 slices Swiss cheese or Provolone
- In a large, deep skillet, heat the 1 Tablespoon of oil over medium high heat.
- Sprinkle both sides of the pork chops with salt and black pepper.
- When the oil is hot, add the pork chops. Sear until browned, approximately 3 minutes.
- Reduce heat to medium. Flip the pork chops and continue cooking until cooked all the way through, reaching the temperature of at least 145F in the middle.
- Remove the pork chops. Set aside and cover.
- In the same skillet, add the remaining 1 Tablespoon of oil.
- When the oil is hot, add the onion and cook until softened and starting to caramelize, approximately 15 minutes.
- Add the flour, thyme, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir to coat the onions and cook 1 minute.
- Add stock and bay leaves. Simmer sauce over medium low until it starts to thicken, approximately 7 minutes.
- Season as desired with additional salt and black pepper. If too thick, add additional water or stock.
- Add the pork chops and any juices back to the skillet (or serve sauce separately). Top each pork chop with a slice of cheese.
- Cover the skillet for the cheese to melt, approximately 1 minute. Remove bay leaves from the sauce. Serve immediately.