Ingredients:

  • 4 (6 oz / 170g each) boneless pork chops, 1-inch thick
  • 1 teaspoon Kosher Salt, plus more for seasoning
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Unsalted Butter
  • 3 large Yellow Onions, thinly sliced
  • 2 Tablespoons Unsalted Butter
  • 1/4 cup Dry Sherry or Dry White Wine (Optional)
  • 1/2 cup Low Sodium Beef Broth
  • 1/2 teaspoon Fresh Thyme Leaves
  • 1 teaspoon Worcestershire Sauce
  • 1 cup (packed) freshly grated Gruyère Cheese

Instructions:

  1. Pat pork chops completely dry. Season generously on all sides with salt and pepper. Set aside to temper while preparing onions.
  2. Melt 2 tablespoons of butter in a large, oven-safe skillet over medium-low heat. Add sliced onions and a pinch of salt. Cook slowly, stirring every 5-7 minutes, for 30–35 minutes until deeply mahogany brown and sweet.
  3. Once onions are deeply caramelized, increase heat to medium. Add thyme and Worcestershire sauce. Stir for 1 minute.
  4. Pour in the sherry/wine (if using). Scrape up any browned bits (fond) from the bottom of the pan. Let the liquid reduce by half (about 2 minutes).
  5. Pour in the beef broth. Bring to a gentle simmer, stirring until the liquid has mostly evaporated and coats the onions richly (about 3-4 minutes). Remove onions and set them aside in a bowl, leaving any residual fond in the pan.
  6. Increase heat to medium-high. Add olive oil to the skillet. Sear the seasoned pork chops for 3–4 minutes per side until deeply golden brown.
  7. Reduce heat to medium-low. Add the remaining 1 tablespoon of butter to the pan. Baste the chops with the foaming butter for 1–2 minutes, or until internal temperature reaches 140°F (60°C).
  8. Return the caramelized onion mixture over the top of the chops in the skillet. Distribute evenly. Top each chop generously with the grated Gruyère cheese.
  9. Transfer the skillet to the broiler (positioned about 6 inches from the heat source). Broil for 1–3 minutes until the cheese is melted, bubbling, and beautifully golden brown. Watch constantly to prevent burning.
  10. Remove carefully. Let the chops rest in the skillet for 5 minutes before serving directly from the pan.