Sunday, September 16, 2018

Cheese Covered Pork Chops with Caramelized Onions

I’m using my new Staub Cast-Iron Braiser to make this recipe. You can use any skillet that is oven-proof up to 500F. If your skillet is only recommended for up to 400F, then I would skip broiling at the end of the directions. You are only broiling to melt the cheese. The cheese will still melt at 350F, it just might take longer than 5 minutes.

I’ve been watching MasterChef and noticed that some of their pork dishes are a little pink inside. You’ve probably been warned about undercooked pork, but the USDA has changed porks cooking temperature in recent years that 145F is safe to eat from the original 165F. My recommendation on this recipe is to check the internal temperature before broiling (if you are boiling) as the pork will remain juicy if finished at a lower temperature.

Serves 8 Total Time: 1 hour 15 minutes


  • 8 6 ounce center cut boneless pork chop (1 1/4" thick each) trim away excess fat
  • 2 Tablespoons olive oil
  • 3 pounds onions peeled and sliced to 1/2" thick
  • 1 teaspoon thyme
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 3 cloves garlic minced
  • 1/3 cup white wine
  • 2 tablespoons dijon mustard
  • 1 teaspoon worcestershire sauce
  • 1 1/2 cups gouda cheese
  • salt and pepper to taste


  1. Preheat oven to 350F. Heat large pan or dutch oven to high.  Add 1 tablespoon of olive oil. Season the pork chops generously with salt and pepper then brown the each side of the pork for 3 mins per side. Don't overcrowd the pan. Its better to do it in batches and give the pork room to brown. Remove all pork from the pan and place on a side plate and proceed to cook the onions in this pan

  2. Place 2 tablespoons olive oil in pan and reduce the heat to medium-low. Add onions and cook until the onions are a deep rich brown color. About 35-45 minutes total. DO NOT TURN THE HEAT TO HIGH to cook it faster, they will burn quickly.  At about 15 minutes of cooking the onions you will add the wine to the pan and continue to cook the onions.  The onions will reduce down a lot. Don't worry. Its what is supposed to happen.

  3. Once the onions are nice and browned, add garlic, thyme and flour to onions and stir vigorously to combine. Continue to cook for 3 minutes. Then add half of the broth and stir and cook for 5 minutes. Then scoop out 1/3 of the onions and place on a plate. Add the rest of the broth,  mustard and Worcestershire sauce and bring to a boil.The sauce should start to thicken in a few minutes.

  4. Place the pork chops back into the pan with thickened onions/broth and then divide the onions you have set aside and place them atop of each pork chop. Place into a 350° oven and bake for 15-20 minutes. Then remove from the oven and turn the oven to broil. Sprinkle the grated cheese over each of pork chop topped with onions. Place pan back in the oven and broil until cheese is melted and golden brown. (about 5 minutes depending on your oven) Serve..Yum Yum

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