French Onion Pork Chops

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

4 pork chops (about 1 inch thick, either bone-in or boneless)

2 tablespoons olive oil

3 large onions (thinly sliced)

2 cloves garlic (minced)

1 teaspoon sugar

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

1 cup beef broth (low sodium)

½ cup Gruyère (grated, or Swiss cheese)

salt and pepper (to taste)

fresh parsley (chopped (for garnish)

Directions

Brown the Pork Chops:

Season the pork chops with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pork chops and sear until golden brown on both sides, about 3-4 minutes per side. Remove from the skillet and set aside.

Caramelize the Onions:

In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil. Add the sliced onions and sugar, and cook, stirring occasionally, until the onions are deeply caramelized and golden brown, about 15 minutes. Add the minced garlic and thyme, cooking for an additional 1-2 minutes until fragrant.

Deglaze the Skillet:

Pour the beef broth into the skillet with the onions, scraping up any browned bits from the bottom of the pan. Bring to a simmer.

Cook the Pork Chops:

Return the pork chops to the skillet, nestling them into the onions and broth. Cover and simmer gently for about 5-7 minutes, or until the pork chops are cooked through and reach an internal temperature of 145°F (63°C).

Add Cheese:

Sprinkle the grated cheese evenly over the pork chops. Cover the skillet again just until the cheese melts, about 1-2 minutes.

Serve:

Serve the pork chops hot, topped with the caramelized onions and melted cheese. Garnish with chopped parsley.

Nutrition

• Calories: 393 kcal
• Total Fat: 22 g
• Saturated Fat: 7 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.1 g
• Cholesterol: 108 mg
• Sodium: 297 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 2 g
• Total Sugars: 6 g
• Protein: 36 g