French Onion Pork Chops

Method

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Heat a large Dutch oven, or oven safe skillet, over medium-high heat. Add the butter and melt. Turn down the heat to medium low and add the onion.

3. 3

   Add the sliced onions and cook, stirring every few minutes to prevent them from sticking and coloring too much in any one place, until blonde-colored, 15–20 minutes.

4. 4

   Pour the wine in to the pot to deglaze and cook until the wine is reduced, around 3 more minutes. Stir in the garlic powder and the thyme and mix well. Remove the caramelized onions and set aside on a plate.

5. 5

   Add 2 tablespoons of olive oil to the Dutch oven and heat over medium heat. Sprinkle the salt and pepper over each piece of pork.

6. 6

   Add the pork into the skillet and sear on one side for 3 minutes. Flip and sear the other side for another 3 minutes.

7. 7

   In a small bowl whisk together the chicken broth, Worcestershire sauce and the cornstarch. Add the broth mixture into the Dutch oven with the chicken.

8. 8

   Top each piece of chicken with the carmelized onions and the Gruyère cheese evenly.

9. 9

   Put the Dutch oven into the oven and bake for 8-10 minutes until the cheese is melted and the internal temperature of the pork is 145 degrees F.

10. 10

    Remove from heat and garnish with Parmesan cheese, parsley, thyme and optional breadcrumbs. Serve warm.