Source: The National Pork Board


10 mins


45 mins



What You’ll Need

  • 2 lb. Prairie Fresh® boneless pork chops
  • 2 yellow onions (finely sliced)
  • 4 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 tablespoon dried thyme
  • 1/2 tablespoon garlic powder
  • 1 tablespoon flour
  • sliced provolone
  • 1 cup Gruyere cheese (shredded)
  • 2 cups chicken stock
  • fresh thyme (for garnish, optional)
  • crusty bread (for serving)


  1. Preheat oven to 400 degrees.
  2. In a cast iron skillet add half the olive oil and heat over medium-high heat.
  3. Add the sliced onion and cook for 5 minutes on medium heat then reduce heat to medium/medium-low and cook for an additional 15 minutes to caramelize the onions.
  4. While those cook, place the pork chops on a plate and season with salt, pepper and spices.
  5. Once the onions are caramelized, transfer to a plate.
  6. Turn the heat back up to medium and add the pork chops. Cook for 5 minutes on each side, then transfer to a plate.
  7. Return the onions to the skillet, add the remaining olive oil, and sprinkle with flour.
  8. Stir to combine. Add the chicken stock 1 cup at a time and cook until the sauce thickens, about 5-7 minutes.
  9. Add pork back into the skillet and top each pork chop with a slice provolone and sprinkle with gruyere cheese.
  10. Place the skillet in the oven and cook for 8-10 minutes, until the pork is fully cooked to an internal temperature of 145 degrees.
  11. Remove from heat and top with fresh sprigs of thyme. Enjoy!