These French Onion Pork Chops are nestled with a layer of sweet caramelized onions, a rich and savory beef sauce, and finished with gooey, melty cheese on top. It might taste like something that was ...

Stir until the sauce thickens. 4) Return the pork chops to the pan and simmer for a couple of minutes. Place a slice of monetary jack cheese on top of each pork chop and let it melt.

Add the onion and cook over low heat, stirring occasionally, for about 8 minutes, until beginning to brown. Stir in the flour and cook, stirring constantly, for 2 minutes.

Sear the pork, turning it carefully, until a crust forms. Place in the middle of the oven and bake for 12 to 15 minutes — until it registers 155 degrees on a meat thermometer.

1. Heat a large cast-iron skillet to medium high, adding 1 tablespoon of olive oil. Season both sides of the pork chops with kosher salt and freshly ground black pepper. 2.

Ingredients 2 cups balsamic vinegar 3 tablespoons extra-virgin olive oil 6 cloves garlic, peeled 4 center cut-pork rib chops, each about 12 ounces and 1¼ inches thick 1 large red onion (about 12 ...

I learned how to caramelize onions from my father, who was patient and careful. He would put the onions in a Dutch oven with butter, a pinch of sugar and a branch of thyme, then let it bubble ...

Cut a pocket into the pork chops. In a large cast iron skillet melt butter. Add onion, garlic and broth and sauté until onion is browned. Divide onion and cheese in half. Stuff pocket with 1/3 of ...

In a large nonstick skillet, heat the oil over medium heat. Add the seasoned pork chops and cook 3-4 minutes on each side. Transfer pork chops to a plate and keep warm.

Add onion and rosemary and a very small pinch salt and some pepper; cook, stirring often, another 3 to 5 minutes, lowering heat, as needed. Remove apple-onion mixture to a small bowl.