Sliced Provolone Cheese – The cheese that you choose to use can be shredded or sliced.

Fresh thyme would be so much better and you would need a little under a teaspoon of fresh, or you could use a couple of fresh thyme springs while cooking (just remove them before serving).

Dried thyme leaves – I use dried thyme because that’s what I have in the pantry all the time.

And finely chop onion to ¾ cup, set aside.

Acceptable substitutions are white wine vinegar, apple cider vinegar or sherry vinegar. Start the prep by preheating oven to 450 degrees. Cooking sherry – lets face it, not everyone has this.As the onions break down you want them to remain identifiable as onions! If you choose to slice the onions rather than cutting them into wedges just make sure that you cut thick slices. Yellow onions thinly sliced into wedges – you can substitute white onions if you like.You could use bone-in pork chops but they become harder to navigate when they are covered in cheese and onions! Thin pork chops could potentially dry out so the thicker ones are better. Thick boneless pork chops – this recipe is best with these.Remove the pork from the pan and add in the butter and onions, cooking well until caramelized, about 15-20 minutes, stirring occasionally. Serve this filling main dish with your favorite seasonal veggies. Season the pork with the salt and pepper and add the vegetable oil to a cast iron skillet on medium high heat, searing on both sides until browned, about 4-5 minutes on each side. Hearty and satisfying, this meal is cooked in just one pan and is simple enough to become a weeknight favorite! About the Ingredients These easy-to-prepare Onion-Smothered Pork Chops are so good.

This recipe uses the same flavor profile (yummmmmy) but instead of soup, sweet, beefy caramelized onions surround seared pork chops that are topped with gooey, melty, Provolone cheese. Heat 1 tablespoon oil a large skillet and add pork chops. Dip pork chops in beaten eggs and then in bread crumb mixture. Combine panko bread crumbs, seasoned bread crumbs, 1 1/2 teaspoon of parsley and garlic powder. It is just as good as any that I have ever ordered in a restaurant, but as always, it was made with stuff that I had at home. Check pork chops for bits of bone or debris. In a large skillet, melt Butter (3 tsp) over medium-high heat. Sprinkle the Pork Chops (6) on both sides with the All-Purpose Seasoning (3 tsp). Spray a shallow baking dish with non-stick spray. I never in a million years would have thought that the crazy process I was attempting would work - BUT IT DID! If you haven’t tried that recipe, try it. Preheat oven to 350 degrees (180 degrees C). My first attempt at Crock Pot French Onion Soup was a complete success and also a total surprise. So many delicious things happening in one little bowl and these Smothered French Onion Pork Chops capture the same flavors! I fell in love with the combination of the rich flavors and indulgent cheese. When I was a little kid, if we went out for a “fancy dinner”, I always wanted to order French Onion Soup.

Onion smothered pork chops