French Onion Soup Pork Chops

• Gluten free

• Meat

  • 4 Pork chops, Boneless Center Cut

• Produce

  • 1 cup Onions
  • 1 sprigs Thyme, fresh

• Canned Goods

  • 3/4 cup Beef stock

• Condiments

  • 4 tsp Dijon mustard -or- regular dijon mustard, whole-grain

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 4 slices Provolone cheese, sharp

• Beer, Wine & Liquor

  • 1/4 cup White wine, dry

Found on bakeatmidnite.com

Description

Ingredients

• 4 boneless center-cut pork chops, about 1-inch thick
• 1 tbs olive oil
• 1 cup caramelized onions
• ¾ cup beef stock
• ¼ cup dry white wine (see NOTES)
• 4 tsp whole-grain dijon mustard -OR- regular dijon mustard
• 4 slices sharp provolone cheese
• 1-2 sprigs fresh thyme -OR- ⅛ tsp dried (see NOTES)
• ½ tsp salt (optional)
• ¼ tsp pepper

Directions

• Preheat oven to 350 degrees F.
• Heat a large oven-proof skillet over medium-high heat. Add oil.
• Sprinkle pork chops with pepper and salt if using.
• Brown chops on both sides in hot skillet. Remove pork chops and set aside.
• Add the stock, thyme (if using) and wine to the pan and deglaze (thats scraping up all the browned bits so they dissolve in the liquid).Add the caramelized onions. Cook for about 3-5 minutes until liquid is slightly reduced.
• Spread 1 tsp of the mustard on top of each chop. Place chops in skillet with the onion/stock mixture.
• Place the pan in the preheated oven and cook for 20-25 minutes, or until chops register 160 degrees F on an instant-read thermometer.
• Place slice of cheese on top of each chop--I find folding the cheese in half works best and creates a double layer of cheese.
• Place the skillet back in the oven and cook for about 5 minutes, or until cheese is melted and just begins to brown.