★Ingredients
Salt and pepper, to taste
4 bone-in pork chops (about 1-inch thick)
2 tablespoons olive oil
2 cloves garlic, minced
3 large onions, thinly sliced
1 cup shredded Gruyère cheese
2 cups beef broth
1 tablespoon all-purpose flour (optional, for thickening the sauce)
1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried thyme)
★Instructions
- Prepare the Pork Chops
Season the pork chops with salt and pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat.
Sear the pork chops on both sides until they are golden brown, about 3-4 minutes per side. Remove the pork chops from the skillet and set aside.
- Caramelize the Onions
- In the same skillet, add the sliced onions and reduce the heat to medium. Cook the onions, stirring frequently, until they are caramelized and golden brown, about 15-20 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Prepare the Sauce
Pour in the beef broth, scraping the bottom of the skillet to release any browned bits.
Stir in the thyme leaves.
If you prefer a thicker sauce, sprinkle the flour over the onions and stir to combine before adding the beef broth.
- Combine and Cook
Return the pork chops to the skillet, nestling them into the onion mixture.
Reduce the heat to low, cover, and let the pork chops simmer in the onion sauce for about 15-20 minutes, or until they are cooked through and reach an internal temperature of 145°F (63°C).
- Add the Cheese
Preheat your oven to broil.
Sprinkle the shredded Gruyère cheese evenly over the pork chops.
Place the skillet under the broiler until the cheese is melted and bubbly, about 2-3 minutes. Watch closely to prevent burning.
- Serve
Carefully remove the skillet from the oven.
Serve the pork chops hot, spooning the caramelized onions and sauce over the top.
Enjoy!