Pork Chops

Cup of Yum
1. Preheat the oven to 400 degrees.
2. Season the pork with salt and pepper and dredge each side with flour.
3. Melt 2 Tablespoons olive oil in a large cast iron skillet over medium-high heat. Sear the pork chops for about 2 minutes per side. Transfer them to a baking sheet and let them rest while you prepare the sauce as outlined below.

French Onion Sauce

1. Melt 4 Tablespoons of butter in the same skillet over medium-low heat. (Don’t clean the pan in between.)
2. Add the onions and toss to coat them in the butter. They will take a good 45-60 minutes to sufficiently caramelize. Use a silicone spatula to stir them occasionally as they cook.
3. Increase the heat to medium-high and add the white wine. Let it reduce by half, about 4 minutes. Use a silicone spatula to "clean" the bottom of the pan with the wine.
4. Toss the onions with 1 Tablespoon of flour. Heat and stir for 1-2 minutes.
5. Add the mushrooms and remaining 2 tablespoons of butter. Heat for 5 minutes. Add the garlic and cook for 1 more minute.
6. Add the chicken broth and fresh thyme. Bring to a gentle boil, then reduce to a simmer. Let it simmer and reduce while you bake the pork chops.
7. Bake the pork chops for 10-15 minutes, then return them to the skillet and spoon the sauce on top. Note: Thinner, (3/4 inch pork chops) can be cooked in the sauce instead.
8. Optional: Top each pork chop with cheese. Let it melt in the oven or in the skillet covered with foil. Serve!