Hello, there from Cooking frog; it’s me, Sarah, again. You all know by now how much I love pork chops recipes. If you’ve liked these Garlic Butter Juicy Pork Chops that are most popular on Pinterest and Pork Chops with Cranberries and Balsamic, I am sure you will enjoy this one also.

• 2 yellow onions sliced in a half-moon shape
• 3 tablespoons of butter
• 1 tablespoon of olive oil
• 1 cup and 4 tablespoons of beef stock
• 4 pork chops, boneless
• ½ teaspoon of salt
• ½ teaspoons of thyme, dried
• ¼ teaspoons of black pepper
• ¼ teaspoons of garlic powder
• 2 ½ tablespoons of flour, all-purpose
• 4 slices of provolone cheese
• 1 cup of shredded gruyere cheese or swiss
• fresh thyme sprigs

How to make Pan-Seared Juicy Pork Chops Instructions

• Heat up the oven to 400 degrees F.
• Soften the butter and olive oil in big cast iron or another oven-safe cooking pan over medium-high heat. Add sliced onions and saute for 3-5 minutes, until soft. Add four Tbsp beef stock and continue to cook, sometimes stirring, for 12-15 minutes, till onions are very tender and golden brown.
• As onions are frying, season either side of pork chops with salt, black pepper, thyme, and garlic powder. Transfer onions to a plate; don’t wipe out the cooking pan.
• Cut back heat to medium, add a drizzle of olive oil to the cooking pan if required, and cook pork chops, about 3-4 minutes per side, till golden brown—Transfer pork chops to a plate.
• Return the onions to the pan and sprinkle with flour. Stir to coat and cook for a few minutes. Add remaining one cup of beef stock and stir very often till the mixture comes to a boil—season with a pinch of salt and pepper.
• Nestle pork chops back into the pan, spooning some of the meat stock over the top of the chops. Top with a slice of provolone cheese and a mound of chopped Swiss cheese (about a ¼ cup on every chop).
• Add a few sprigs of freshly picked thyme, add the cooking pan to the oven, and bake for 8-10 minutes until the cheese is liquified and gooey. Before serving, spoon some of the meat stock/onion mixtures over the top of the cheese, and garnish with some extra black pepper if desired.