Ingredients
– 4 bone-in or boneless pork chops
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 2 medium yellow onions, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
– 1 cup beef broth
– 1 tablespoon balsamic vinegar
– 1 cup shredded Gruyère cheese
Equipment Needed
– Heavy skillet or cast-iron pan
– Tongs
– Wooden spoon
– Cutting board
– Sharp knife
– Measuring cups and spoons
Step-by-Step Instructions
Preparing this dish is as enjoyable as indulging in it! First, I start by seasoning my pork chops generously with salt and pepper on both sides. Heating up some olive oil in a heavy skillet on medium-high heat, I place the chops in the pan, searing them for about 4-5 minutes on each side until they develop a beautiful golden-brown crust. You’ll want to avoid overcrowding the pan, so I usually cook them in batches. Once cooked, I transfer them to a plate and let them rest. I can almost hear them whispering for that delectable onion sauce to come next! (See the next page below to continue steps…)