Ingredients
Equipment
Method
- Set an oven rack in the upper third of the oven and preheat the oven to 450 degrees F. Season pork chops with salt and pepper.
- Melt 2 tablespoons butter in a large cast iron or other oven proof skillet over medium-high heat.
- Add the pork chops to the skillet and sear 3-4 minutes per side until slightly browned. Pork chops will not be cooked all the way through. Remove to a plate and set aside.
- Reduce heat to medium and add the remaining tablespoon of butter to the pan.
- Add the onions and garlic, seasoning with salt and pepper to taste. Cook, stirring often until golden brown and softened, about 7 minutes.
- Add cooking sherry and thyme and then stir in the beef broth, scraping up any browned bits from the bottom of the skillet.
- Return the pork chops and any juices collected on the plate back to the skillet. Spoon some of the pan sauce over each pork chop.
- Place a slice of Provolone cheese on the top of each pork chop. Smother with onions.
- Place skillet into preheated oven and bake on the top rack until the pork chops are cooked through to at least 145 degrees F and the cheese is melted, bubbly, and slightly browned, 8 to 10 minutes.
- Serve immediately, spooning extra onions and sauce over the top. Enjoy!