What occurs when French onion soup meets juicy, gentle pork chops? THIS. We’re now not furious at it, and also you ought to now not be either. The combo is INSANELY scrumptious, and it be surprisingly easy!
Made it? Let us know the way it went in the comment fragment beneath!
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4
bone-in loin pork chops (about 15-oz. each and each and 1 1/2 inches thick)
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2 tbsp.
further virgin olive oil
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Kosher salt
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Freshly floor gloomy pepper
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2 tbsp.
Unsalted butter
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2
substantial yellow onions, thinly sliced
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1/4 c.
dry sherry
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2 tsp.
new thyme leaves, roughly chopped
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1 c.
low-sodium pork or rooster stock
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8
slices provolone cheese
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Chopped parsley, for serving
Instructions
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- Step 1Season pork with salt and pepper. In a substantial skillet over high warmth, warmth oil. Cook dinner pork unless browned and practically cooked thru, about 5 minutes per facet, decreasing to medium high after flipping. Comprise away pork to a plate. Drain excess elephantine, leaving a couple of tablespoon in the skillet.
- Step 2Preheat oven to broil. Return skillet to medium warmth and melt butter. Add onion and season with salt and pepper. Cook dinner, stirring infrequently, unless caramelized and jammy, about 20 minutes. Bolt in sherry and thyme and simmer unless practically fully diminished, about 2 minutes. Add pork stock and produce to a boil. Return pork to skillet and simmer 2 minutes.
- Step 3Space cheese on top of chops. Broil unless cheese is bubbly, about 2 minutes. High with parsley and support.
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