Schweinekoteletts mit französischer Zwiebelsuppe

Zutaten

• 4 pork chops (medium size)
• Sea salt (to season)
• Ground black pepper (to season)
• 1 tablespoon extra virgin olive oil
• 1 1/2 tablespoons butter (unsalted)
• 1 large white onion (peeled and sliced)
• 1/3 cup chicken stock (divided (2.70 fluid oz | 80 ml))
• 1/2 teaspoon fresh thyme
• 2 garlic cloves (minced)
• 1/4 cup white wine (2.02 fluid oz | 60 ml)
• 1 1/2 cups shredded Gouda cheese (7.12 oz | 202 g)

Zubereitung

1. 1

   Preheat your oven to 400 F | 205 C.

2. 2

   Wash and pat dry the pork chops with kitchen paper. Place on a plate and season with salt and pepper. Set aside.

3. 3

   Heat a non-stick skillet with oil on medium heat. Add onion and butter. Cook for 1 minute. Now, pour 20 ml of the chicken broth into the skillet. Stir and bring heat to medium-low or keep at medium. Cook for 5 minutes or until browning. Remove and place on a plate.

4. 4

   In the same skillet, sear the pork chops on medium high heat for 1 minute then flip.

5. 5

   Add thyme, garlic, chicken broth and wine. Cook for 5 minutes until liquid reduces.

6. 6

   Add onions on top and switch off the heat.

7. 7

   Sprinkle cheese on top of pork chops. Transfer in the oven and bake for 10 minutes until the cheese is melted.

8. 8

   Serve with mashed potatoes.