Post by wilderness on Aug 7, 2023 12:06:40 GMT -5
French Onion Pork chops-tasty
2 tablespoons butter
2 tablespoons olive oil, divided
2 large onions, halved and thinly sliced
4 boneless pork loin chops (1 inch thick and 6 ounces each)
1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons all-purpose flour
1-1/4 cups beef stock
1 cup shredded Gruyere or Swiss cheese
In a large cast-iron or other ovenproof skillet, heat butter and 1 tablespoon oil over medium heat. Add onions; cook and stir until softened, 8-10 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. Remove and keep warm.
Preheat oven to 400°F.
Sprinkle pork chops with thyme, salt, garlic powder and pepper. In the same skillet, cook chops in the remaining 1 tablespoon oil until lightly browned, 2-3 minutes on each side. Remove from pan. Return onions to skillet. Stir in flour until blended; gradually whisk in stock. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Return chops to skillet.
Bake, uncovered, until a thermometer inserted in pork reads 145°, 8-10 minutes (note: pink pork is safe to eat). Top with cheese; bake until cheese is melted, 2-3 minutes longer. If desired, top with additional fresh thyme before serving.
2 tablespoons butter
2 tablespoons olive oil, divided
2 large onions, halved and thinly sliced
4 boneless pork loin chops (1 inch thick and 6 ounces each)
1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons all-purpose flour
1-1/4 cups beef stock
1 cup shredded Gruyere or Swiss cheese
In a large cast-iron or other ovenproof skillet, heat butter and 1 tablespoon oil over medium heat. Add onions; cook and stir until softened, 8-10 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. Remove and keep warm.
Preheat oven to 400°F.
Sprinkle pork chops with thyme, salt, garlic powder and pepper. In the same skillet, cook chops in the remaining 1 tablespoon oil until lightly browned, 2-3 minutes on each side. Remove from pan. Return onions to skillet. Stir in flour until blended; gradually whisk in stock. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Return chops to skillet.
Bake, uncovered, until a thermometer inserted in pork reads 145°, 8-10 minutes (note: pink pork is safe to eat). Top with cheese; bake until cheese is melted, 2-3 minutes longer. If desired, top with additional fresh thyme before serving.
