French Onion Smothered Pork Chops

Pork chops have never been one of my favorite meals so I am always looking for new ways to try them in hopes I will find a way to love them the way the rest of my family seems to. A while back while laying in bed vegging out on Pinterest I came across a recipe for a French Onion Smothered Pork Chop. I feel like French onion anything is always a good decision so I decided to give them a try. I have to say this is probably the best pork chop recipe I have tried so far. Filled with wonder full flavors and cooked to perfection I fell in love with the first bite.

Ingredients:

3 T. Olive Oil for onions + 3 T. for chops
3 Yellow Onions
2 T. Fresh Thyme
2 T. Butter
¾ C. Beef Stock
¼ C. Dry Red Wine
¼ C. Worcestershire Sauce
3 T. Red Wine Vinegar
4 Pork Chops
4 T. Stone Ground Mustard
1 C. Shredded Swiss Cheese
Chicago Steak Rub

Directions:

Preheat your oven to 325°F
Using a mandolin slice your onions very thin then pull apart so you have a ton of shoe string style onions.
Season your pork chops on both sides with your steak rub.
Rub about 1T. Ground Mustard per chop into the meat (both sides) and set aside.
In a large cast iron skillet (or oven proof pan) heat olive oil, Thyme and 1 T. butter over medium heat.
Add your onions to your pan and caramelize with your thyme for about 15 minutes stirring occasionally.
Stir in your broth, butter, vinegar and Worcestershire.
Simmer to reduce for about 7-10 minutes.
Remove skillet contents to a bowl and set aside.
Add 3T. olive oil to your skillet and heat over medium.
Brown your chops on both sides (about 5 minutes per side).
Remove your chops and set on a paper towel to drain.
Deglaze your skillet with your wine, make sure your scrape up any brown bits off the bottom.
Add your onions back to your skillet and lay the pork chops on top.
Place in the oven for 25 minutes.
Remove from the oven and top each chop with cheese.
Return the skillet to the oven for an additional 5 minutes or until the cheese is melted.
Serve and Enjoy!