Juicy Pan-Seared Pork Chop

Juicy Pan-Seared Pork Chop

Recipe by SandraMyers


  • 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


  • 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.
Juicy Pan-Seared Pork Chop
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