Juicy Pan-Seared Pork Chop
Juicy Pan-Seared Pork Chop
Ingredients
4 pork chops, boneless
1 cup and 4 tablespoons of beef stock
2 yellow onions sliced in half-moon shape
½ teaspoons of salt
½ teaspoons of thyme, dried
¼ teaspoons of black pepper
¼ teaspoons of garlic powder
2 ½ tablespoons of flour, all purpose
4 slices of provolone cheese
1 cup of shredded gruyere cheese or swiss
fresh thyme sprigs
3 tablespoons of butter
1 tablespoon of olive oil
Directions
- Heat up the oven to 400F.
- In a big cast iron, soften the butter and olive oil over medium-high heat. Add sliced onions and sauté 3-5 minutes, until soft. Add four tbsp beef stock and continue to cook, stirring sometimes, for 12-15 minutes, till onions are very tender and golden brown.
- Season either side of pork chops with salt, black pepper, thyme and garlic powder. Transfer onions to a plate, don’t wipe out cooking pan.
- Cut back heat to medium, add a drizzle of olive oil to the cooking pan if required, and cook pork chops, about 3-4 minutes per side, till golden brown. Transfer pork chops to plate.
- Return the onions to pan and sprinkle with flour. Stir to coat and cook a few minute. Add remaining one cup beef stock and stir very often till mixture comes to a boil. Season with a pinch of salt and pepper.
- Nestle pork chops back to the pan, spooning some of the meat stock over the top of the chops. top with a slices of provolone cheese, and a mound of the chopped Swiss cheese (about a ¼ cup on every chop).
- Add a few sprigs of freshly picked thyme and add cooking pan to oven and bake 8-10 minutes, till cheese is liquified and gooey.
- Before serving, spoon some of the meat stock/onion mixture over the top of the cheese, and garnish with some extra black pepper, if desired.
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