Fabulous Boneless French Onion Pork Chops
- 4 boneless pork chops
- 3 tablespoons Dijon mustard
- 2 tablespoon olive oil, divided
- 4-5 large sweet onions, sliced
- 7 – 8 sprigs fresh thyme plus additional for garnish
- 1 tablespoon butter
- 1 teaspoon salt, plus additional to season the chops
- ½ teaspoon pepper, plus additional to season the chops
- ¼ cup dry red or white wine
- ½ cup beef or chicken stock
- 4 ounces shredded Swiss or Gruyere cheese
- Brush the Dijon mustard evenly on both sides of the pork chops.
- Season each chop, on both sides, with salt and pepper.
- Add 1 tablespoon of olive oil to a large skillet over medium/high heat and brown the chops on both sides, (approximately 2-3 minutes per side).
- Remove the browned chops to a plate and keep warm.
- In the same skillet add the remaining 1 tablespoon of olive oil, the butter, and the sliced onions, stirring well to coat the onions in the oil.
- Add 1 teaspoon salt and ½ teaspoon black pepper.
- Cook the onions, stirring only occasionally, until they’re golden brown and caramelized.
- This should take at least 15 minutes over medium/high heat.
- Add the wine, stock, and fresh thyme to the onions, making sure to scrape up the browned bits from the bottom of the pan.
- Cook an additional 2-3 minutes after the addition of the wine and stock, stirring frequently.
- Reduce the heat to medium and add the chops back into the skillet along with the onions.
- Cover the skillet and cook for approximately 15 minutes, or until the chops are no longer pink in the center.
- Remove the cover and add the shredded cheese to the top of each chop.
- Return the cover to the skillet. Turn off the heat, and allow the cheese to melt.
- Garnish the top of each chop with a sprig or two of fresh thyme.
- Serve the chops on a bed of caramelized onions, making sure to remove the older thyme sprigs before serving.