For amazing meats and more fantastic products, visit Dewig Meats in Haubstadt, Indiana!
Author: Dewig Meats
Recipe type: Main
Serves: 4 servings
Ingredients
Bolded items available at Dewig Meats
4 Bone-In Center Cut Pork Chops, about 1 inch thick
1 Tablespoon Bella Famiglia Extra Virgin Olive Oil
1 cup caramelized (or sauteed) onions
¾ cup Beef Stock
¼ cup White Cooking Wine
4 teaspoons Dijon mustard
4 slices Provolone cheese
Dewig Meats Jim's #1 Seasoning
Parsley or Chive Flakes
Instructions
Heavily season chops on both sides with Jim's #1 Seasoning and let sit in refrigerator overnight.
When ready to cook chops, preheat oven to 350 degrees F.
Heat a large saucepan on the stove to medium-high heat.
Add olive oil and quickly brown chops on both sides.
Place caramelized onions, beef stock, and white wine in a 9 x 13 pan.
Place the pork chops in the pan on top of the onion mixture.
Lightly spread 1 teaspoon of mustard on top of each pork chop. Place a meat thermometer in the center of the largest pork chop.
Cook pork chops for 25 minutes, or until the internal temperature is 160 degrees. Remove chops from oven, and add 1 slice of Provolone cheese to the top of each pork chop.
Put pork chops back into the oven for 5 more minutes, or until cheese is melted.
Garnish with parsley or chives.
Tips:
Boneless American Pork Chops would also be a great meat selection.
Recipe by Dewig Meats at https://dewigmeats.com/recipes-tips/french-onion-pork-chops/