One Pan French Onion Smothered Pork Chops

Juicy, tender, savory and so easy to make!   You won't be able to stop eating them.  

So, you are making them but what goes with them?  How about nice, creamy mashed potatoes?  For a side dish that sticks to your ribs, try Creamed Corn.  A nice, crisp, fresh salad with your favorite dressing! Add some greens with a green bean casserole!

One Pan French Onion Smothered Pork Chops

Prep Time: 10 minutes   Cook Time: 30 minutes   Total Time: 40 minutes

• 2 yellow onions peeled, cut in half, and sliced into half-moon shaped slices
• ▢3 Tbsp unsalted butter
• ▢1 Tbsp extra virgin olive oil
• ▢1 cup plus 4 Tbsp beef stock
• ▢4 boneless pork chops about 1 – 1 ½ inches thick
• ▢½ tsp kosher salt
• ▢1/4 tsp black pepper
• ▢½ tsp dried thyme


• ▢¼ tsp garlic powder
• ▢2 ½ Tbsp all purpose flour
• ▢4 slices mozzarella cheese
• ▢1 cup shredded mozzarella cheese 
• ▢fresh oregano sprigs for adding to pan
  
  Instructions
  
  Preheat oven to 400 F degrees.
   Melt butter and olive oil in a large cast iron or other oven safe skillet, over MED-HIGH heat. Add sliced onions and saute 3-5 minutes, until soft. Add 4 Tbsp beef stock and continue to cook, stirring occasionally, for 12-15 minutes, until onions are extremely tender and golden brown.
  
  
• As onions are sautéing, season both sides of pork chops with salt, black pepper, thyme and garlic powder.  Transfer onions to a plate, do not wipe out skillet. Reduce heat to MED, add a drizzle of olive oil to the skillet if needed, and cook pork chops, about 3-4 minutes per side, until golden brown. Transfer pork chops to plate.
• Return cooked onions to pan and sprinkle with flour. Stir to coat and cook about a minute. Add remaining 1 cup beef stock and stir often until mixture comes to a boil. Season with a pinch of salt and pepper.
• Nestle pork chops back into the pan, spooning some of the beef stock over the tops of the chops. Top with  sliced  mozzarella, and a mound of the shredded mozzarella (about a ¼ cup on each chop).
  Add a few sprigs of fresh oregano and add skillet to oven and bake 8-10 minutes, until cheese is melted and gooey.  Before serving, spoon some of the beef stock/onion mixture over the top of the cheese, and garnish with some additional oregano if desired.
  
  
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