Côtelettes de porc façon soupe à l’oignon française

Ingrédients

• 2 yellow onions (cut in half and sliced into moon shape slices)
• 3 Tbsp butter
• 1 Tbsp olive oil
• 1 cup + 4 Tbsp beef stock
• 4 boneless pork chops (1/2 - 1 inch thick)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried thyme
• 1/4 tsp garlic powder
• 2 1/2 Tbsp all-purpose flour
• 4 slices provolone cheese
• 1 cup Gruyere cheese (shredded)
• thyme sprigs

Préparation

1. 1

   In a large cast iron, Dutch oven, or other oven-safe skillet, melt the butter and olive oil over medium-high heat.

2. 2

   Next, add in the onions and sauté for 5 minutes.

3. 3

   Then, add in 4 Tbsp of beef stock and cook for 15 minutes until the onions are tender and golden brown.

4. 4

   While onions are cooking, in a small bowl combine the salt, pepper, dried thyme, and garlic powder and mix. Then, season both sides of the pork chops with the spice mixture and set aside.

5. 5

   Preheat your oven to 400 degrees Fahrenheit.

6. 6

   Next, remove the onions from the skillet, reduce the heat to medium, drizzle a little olive oil in the skillet if needed and cook the pork chops, about 3-4 minutes per side then transfer the pork chops to a plate.

7. 7

   Add the onions back into the skillet and sprinkle the flour over the top. Stir in and cook for about one minute.

8. 8

   Then, add in the remaining cup of beef stock and bring the mixture to a boil.

9. 9

   Once boiling, add back in the pork chops and spoon some of the broth over the top of the pork chops.

10. 10

    Then add a slice of provolone cheese to the top of each pork chop and a mound of shredded gruyere cheese on top of that.

11. 11

    Add in a few sprigs of fresh thyme into the skillet and place in the oven for 5-10 minutes until the cheese is gooey and the pork chops have reached an internal temperature of 145 degrees Fahrenheit.

12. 12

    Plate a pork chop with a hefty spoonful of the onions and stock mixture over the top, serve and enjoy!