½cupdry white wine(like a sauvignon blanc, optional)
¼poundgruyere cheesegrated (about 1 cup)
In a 10-inch cast iron skillet over medium heat, combine olive oil, butter, and sliced onions. Saute, stirring occasionally, until onions become soft (approximately 10 minutes).
Sprinkle 1 teaspoon granulated sugar and 1/2 teaspoon coarse sea salt over the onions. Add fresh thyme and bay leaf to pan. Continue sautéing over medium heat until onions become deep golden brown. Stir every few minutes to prevent onions from burning. If color becomes too dark on some of the onions while still cooking, add a splash of white wine or beef broth to the pan and stir. This process of caramelizing the onions should take about 15-20 minutes longer after adding the sugar, salt, thyme, and bay leaf. In the final minute or two of cooking, add minced garlic and saute for just a couple minutes; do not burn the garlic.
While onions are cooking, prepare the pork chops. Remove from packaging and pat with a paper towel to make sure they are completely dry. Combine black pepper, garlic salt, ground thyme, and remaining 1/2 teaspoon sea salt in a small dish. Rub spice mixture onto both sides of the pork chops.
Remove caramelized onions from the skillet.
Without wiping out skillet, turn the heat to medium high and add pork chops. Sear on each side until browned (about 4 minutes on each side).
Preheat oven to 400°F.
Remove pork chops from the skillet and set aside momentarily.
Place onions back into skillet and return to medium heat. Sprinkle with flour and sauté for 1-2 minutes to cook the flour.
Add white wine to onion mixture and simmer/stir for 2-3 minutes while the alcohol evaporates and the browned bits on the bottom of the pan loosen. If you are not using wine, proceed with step 10.
Add beef broth to the onions and bring mixture to a simmer. Simmer for 2-3 minutes until the mixture thickens slightly and a deep brown gravy forms.
Nestle the pork chops down into the onion gravy and spoon some of the sauce up over the pork chops. Top each pork chop with a slice of provolone cheese and a sprinkle of grated gruyere.
Transfer skillet to the oven and cook for 10 minutes until the cheese has melted and the meat registers an internal temperature of 145°F.
Remove from oven. Spoon onions and sauce over the pork chops and serve. Garnish with fresh thyme.
Storage:Store in an airtight container in the refrigerator for up to 3 days, you can also store in the freezer for up to 1 month. You can reheat the pork chops in the microwave or warm them in the oven.Tips:
Use a dry white wine such as a Sauvignon Blanc. The wine provides flavor and helps with the deglazing of the skillet, but beef broth can be substituted in full for a non-alcoholic recipe.
Patience is key when caramelizing the onions. Keep them over medium heat and stir more frequently as time goes on. If onions start browning unevenly or suddenly, add a splash of wine or broth to keep them moist and cooking evenly. The sugar helps with the caramelization process.
Internal temperature of the pork should register 145°F. Pork chops can rest a few minutes after cooking. Meat should be mostly white; a slight pink tint is fine and safe to eat.