French Onion Pork Chops

French Onion Pork Chops

Serves: 4

2 yellow onions, sliced into half-moon shaped slices

3 tbsp unsalted butter

1 tbsp extra virgin olive oil

1 cup beef stock

4 boneless pork chops about 1½ inches thick

½ tsp kosher salt

¼ tsp black pepper

½ tsp dried thyme

¼ tsp garlic powder

4 oz cream cheese, softened

1 cup shredded gruyere cheese

Fresh thyme sprigs for adding to pan

1.      Preheat oven to 350 F degrees. 

2.      Melt butter and olive oil in a large skillet, over med-high heat.

3.      Add sliced onions and sauté 3-5 minutes, until soft.

4.      Add ½ cup beef stock and continue to cook, stirring occasionally, for 12-15 minutes, until onions are extremely tender and golden brown.

5.      Season both sides of pork chops with salt, pepper, thyme and garlic powder.

6.      Transfer onions to a plate and set aside.

7.      Reduce heat to med, add a drizzle of olive oil to the skillet if needed, and cook pork chops, about 3-4 minutes per side, until golden brown. Set aside.

8.      Return cooked onions to pan and add cream cheese. Stir to coat and cook about a minute.

9.      Add remaining ½ cup beef stock and stir often until mixture comes to a boil.

10.    Season with salt and pepper.

11.    Return pork chops to pan, spooning beef stock over the tops of the chops.

12.    Top each pork chop with ¼ cup shredded gruyere.

13.    Add a few sprigs of fresh thyme.

14.    Place skillet in oven and bake 8-10 minutes, until cheese is melted.

Nutrition: 585 calories; 45g fat; 171mg cholesterol; 675mg sodium; 561mg potassium; 5g net carbs; 4g sugar; 40g protein