- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 1 h
- Serves
- 4
Ingredients
- 1/2 tsp each
- salt and black pepper, divided
- 2 mL
- 1/2 tsp
- garlic powder
- 2 mL
- 4
- boneless pork loin centre chops
- 700 g
- 3 tbsp
- olive oil, divided
- 45 mL
- 2
- large Vidalia onions, thinly sliced
- 4
- garlic cloves, thinly sliced
- 1 tbsp
- cornstarch
- 15 mL
- 1 1/4 cup
- Compliments beef broth
- 284 mL
- 1/2 tbsp
- onion soup mix
- 2 mL
- 2 tbsp
- Compliments Thyme, leaves
- 30 mL
- 1 cup
- coarsely grated Gruyère cheese (90 g)
- 250 mL
Directions
Step 1
Mix together half the salt and pepper with all of the garlic powder. Pat dry the pork chops with a paper towel; season all sides with the spice mixture. Heat half the olive oil in a large frypan over medium-high heat. Brown both sides of the pork chops, about 2 min. per side. Transfer chops to a plate; set aside.
Step 2
Heat remaining olive oil in the same pan over medium heat. Add the onions, cover to cook, stirring occasionally, until softened and caramelized, about 10 min. Mix in the garlic, cornstarch and remaining salt and pepper. Stir in the onion soup mix plus beef broth. Bring to a gentle simmer, uncovered.
Step 3
Nestle the pork chops into the onion mixture in the pan, spooning some of the liquid and onions over the chops. Sprinkle the thyme over the contents in the pan. Top each chop with one-quarter of the cheese. Continue simmering, uncovered, until the pork chops are cooked to an internal temperature of 71°C (160°F) and the sauce has thickened, approx. 20 min. Turn off heat. Cover pan about 3 min. to fully melt the cheese.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 470
- Fat:
- 24 g
- Saturated Fat:
- 8 g
- Carbs:
- 19 g
- Fibre:
- 3 g
- Sugar:
- 7 g
- Cholesterol:
- 120 mg
- Protein:
- 47 g
- Sodium:
- 720 mg
