- 2 large sweet onions, thinly sliced
- 3 tbsps unsalted butter
- 3 tbsps all purpose flour
- 1 1/4 cup beef broth or stock
- 4 pork chops, boneless
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried thyme
- 1/4 tsp garlic powder
- 4 slices of provolone cheese
- 1 cup (or more) shredded Gruyere cheese
- 4 sprigs of fresh thyme
- In a large heavy bottom frying pan or skillet, melt the butter on medium heat.
- Add sliced onions to the pan. Cook for about 10 minutes or until the onions are caramelized and a nice rich brown colour. Stir around a few times making sure not to burn them.
- Add 1/4 cup of the beef stock to the pan, stir and allow to reduce into the onions. Once reduced, remove the onions from the pan and set aside in a dish until ready for them again.
- Season both sides of the pork chops with salt and pepper, dried thyme and garlic powder.
- Add pork chops to the pan and sear them on each side until golden – about 6 minutes each side. Remove from the pan and set aside on a plate until ready for them again.
- If there are any little golden bits on the bottom of the pan, be sure to loosen them up by adding a little water to the pan and scraping them with a spoon. These tasty bits are important in making the dish super flavourful!
- Return onions to the pan and combine with the flour. Cook for a few minutes while stirring.
- Add beef stock, stir to combine and bring to a boil.
- Reduce heat, add the pork chops to the pan and cook for about 15 minutes while spooning the liquid over top. The liquid should thicken up nicely while cooking.
- Remove the pork chops from the pan and place into a 9″x13″ glass baking dish (I use one like this). Pour the sauce from the pan into the baking dish and over the pork chops.
- Next, lay a slice of provolone cheese over top of each pork chop. Sprinkle the Gruyere cheese over the tops of the provolone slices.
- Put the baking dish into the oven on the broiler setting to melt the cheese and bring it to a nice golden colour on top. This should only take about 8-10 minutes so make sure you keep an eye on it. Once cheese is melted and golden, remove from the oven.
- Finally, sprinkle the fresh time leaves from the sprigs over the top of everything in the baking dish. This makes everything super yummy!!
- Serve with mashed potatoes and veggies for a spectacularly yummy dinner! This recipe is one of our family favourites! 🙂
If you can’t find Gruyere cheese, you can substitute it for Swiss.
One pan/One Dish Version: If you have an oven safe skillet you can reduce the dirty dishes and turn this recipe into a one pan meal! Instead of transferring everything to a baking dish you can keep everything in your oven safe skillet, add the cheese on top and finish it off under the broiler.
Slow Cooker/Crock pot: To make this recipe using your crock pot or slow cooker, follow the recipe instructions at the bottom of the page but at step 5 after searing the meat, place them. in the slow cooker. Continue making the onion sauce in the skillet according to the recipe, but when done, pour it into the crock pot over the meat. Cook on LOW for 6 hours.
Once the pork chops and gravy have finished cooking in the slow cooker, remove the meat, placing them into a baking dish and pour the sauce over top. Add the cheese as described in step 11, then continue as written.
Please note that even though you’re cooking this mostly in a slow cooker, you’ll have to finish the recipe off in the oven under the broiler in order melt that yummy cheese!
- Prep Time: 10 minutes
- Cook Time: about 45 minutes
- Category: Main
- Method: Stove top and Broiler setting in Oven
- Cuisine: American/Canadian