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French Onion Soup Pork Chops Recipe

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This recipe for French Onion Soup Pork Chops, by , is from Momma Whitley's Munchies II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jill Whitley


4 Boneless Center-Cut Pork Chops, About 1-Inch Thick
1 Tablespoon Olive Oil
1 Cup Caramelized Onions (See Recipe In Cookbook)
Cup Beef Stock
Cup Dry White Wine
4 Teaspoon Dijon Mustard
4 Slices Sharp Provolone Cheese
1-2 Sprigs Fresh Thyme -OR- ⅛ Teaspoon Dried (see NOTES)
Teaspoon Salt (optional)
Teaspoon Pepper

Preheat oven to 350.

Heat a large oven-proof skillet over medium-high heat. Add oil.

Sprinkle pork chops with pepper and salt. 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 (scrape 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 usually fold the cheese in half.

Place the skillet back in the oven and cook for about 5 minutes, or until cheese is melted and just begins to brown.

Personal Notes:
Personal Notes:
If you use thyme in the recipe for the caramelized onions, it can be omitted in pork chop recipe.

The white wine can be substituted with an equal quantity of beef stock.




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