Averie Cooks

0 To a large, heavy-bottom skillet or braising pan, add the onions, butter, and cook over medium heat for about 5 minutes to melt the butter; stir nearly constantly until butter melts.
1 Reduce the heat to medium-low and add 1/4 cup reduced sodium beef broth. Tips - Beef broth and beef stock can be used interchangeably in this recipe. More importantly, I always opt for reduced or lower sodium because as the liquid reduces in volume and concentrates, it will taste even saltier.
2 Evenly season the pork chops on both sides with the salt, pepper, garlic, thyme, and rosemary.
3 Now select either Option 1 OR Option 2 below.
4 Option 1 (faster, 2 skillets)- Cook the onions for about 15 to 20 minutes over medium-low heat, or until the onions have caramelized and are a nice, deep brown color; stir intermittently. While the onions are caramelizing, to a separate skillet, add the olive oil, pork chops, and sear over medium-high heat for about 3 minutes per side. Take them out and set them aside on a plate. They will not be done at this point. Jump to Step 7.
5 Option 2 (slower, 1 skillet) - Cook the onions for about 30 to 45 minutes over medium-low to low heat, or until the onions have caramelized and are a nice, deep brown color; stir intermittently. When the onions are done and have caramelized, remove them from the skillet, and set them aside on a plate. To the skillet, add the olive oil, pork chops, and sear over medium-high heat for about 3 minutes per side. Take them out and set them aside on a plate. They will not be done at this point. Jump to Step 7.
6 Add the flour to the pan juices and cook over medium-high heat for 1 minute; whisking nearly constantly. Tip - This is called making a roux which will help the sauce tighten and thicken up a bit later on. Don't skip this step.
7 Add the remaining 1 cup beef broth, wine, and whisk to combine. Note - Use caution when you add the liquids (especially wine) because they will have a tendency to produce a lot of steam and bubble up vigorously for a few seconds. Wine Tips - Use a dry white wine like sauvignon blanc, pinot grigio, or chardonnay for best results and flavor. A large (majority) percentage of the alcohol burns off during the simmering process, and what you're left with is the great depth of flavor the wine adds, but not alcohol content. Although if you don't drink alcohol or are serving this to others and are very concerned about there being a small percentage of alcohol in the sauce, use reduced sodium chicken broth instead.
8 Add the onions back into the skillet and stir to combine and coat with the broth-wine mixture.
9 Turn the heat to medium-low, add the pork chops back in, evenly distribute and sprinkle both cheeses over the top of all the pork chops, and nestle the chops in the onions, creating space for them as needed, and simmer for another 10 minutes, or until pork is done. I usually put the lid on at this point to encourage the cheese to melt a bit faster.
10 Pork is done when the thickest part of the pork chop reads 145F according to a digital thermometer. Tips - Don't accidentally hit bone with the thermometer if using bone-in chops; also note that bone-in chops take a bit longer to cook than boneless. I suggest removing the pork from the skillet at about 140F, and allowing it to rest on a platter covered with foil. The internal temperature of the pork will rise to 145F, even off the heat. But this way you run less risk of them drying out.
11 Recipe is best served warm and fresh, although leftover will keep airtight in the fridge for up to 5 days or airtight in the freezer for up to 3-4 months.
12 Adapted from French Onion Chicken