Fans of French onion soup and pork chops will rejoice over this one-skillet recipe, which effortlessly combines the ever-popular soup and rich protein into a surprisingly cohesive dish.
Not only does the one-skillet aspect of this dish make it an easy one (not to mention the breezy cleanup), but the ingredients list is also notably minimal, allowing the bone-in pork chops and French onion soup-esque sauce to really shine. These ultra-savory pork chops come topped off with melted Gruyère cheese, making for a dish that’s meaty, rich, and decadently cheesy.
1 tablespoon avocado oil
4 bone-in pork chops
2 medium yellow onions, thinly sliced
2 tablespoons all-purpose flour
1 cup beef stock
2 teaspoons minced fresh thyme
1 teaspoon sea salt
½ teaspoon pepper
1 ½ cups grated Gruyère cheese
Add the avocado oil to a medium-sized cast iron skillet over medium-high heat. Add 2 pork chops to the pan and sear for 2 minutes. Flip and sear for 2 minutes longer, then set aside. Repeat with the remaining pork chops.
Add the onions to the pan and reduce the temperature to medium. Cook, stirring often, until the onions start to brown, about 10 minutes.
Preheat the oven to 350 F.
Add the flour to the onions and stir. Add half of the beef stock and stir well, scraping up any bits that are stuck to the pan. Add the remaining stock and thyme.
Nestle the pork chops onto onion mixture. Season with salt and pepper. Bake in the oven until pork reaches an internal temperature of 135 F, approximately 15 minutes.
Remove the pan from oven, add Gruyère to the top of the chops, and return to oven for approximately 5 minutes, until cheese is melted, and pork reaches 145 F.
When serving, spoon some of the onion mixture over the top of the cheese, and garnish with some additional salt and pepper, if desired.