Ingredients
The following ingredients have 4 Servings
- 6 thick Boneless Pork Chops
- 1 teaspoon onion powder
- ¼ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- ¼ teaspoon kosher salt
- ½ teaspoon garlic powder
- 2 tablespoons Extra Virgin Olive Oil
- 4 cups onions (sliced to about ¼ thickness)
- 5 tablespoons butter (unsalted)
- ¼ teaspoon dried thyme
- 1 cup beef broth
- ¼ cup dry sherry wine
- 2 tablespoons all-purpose flour
- 6 slices Provolone cheese
Instruction
- Preheat the air fryer to 370°. You can do this by running your air fryer for 5 minutes.
- Line the drip tray of your air fryer with foil to make cleanup easier.
- Pat your pork chops dry and coat both sides with olive oil. Sprinkle seasonings on your pork chops.
- Cook the chops for 10 minutes flipping them over at the 5-minute mark. *This time will vary by pork chop thickness or bone-in varieties. For flavorful, tender and SAFE pork, cook whole muscle cuts (loin roasts, tenderloin, chops) until a meat thermometer reads 145⁰F followed by a 3-minute rest. A digital meat thermometer is the most accurate to read this temperature which is considered safe to eat. Set chops aside until onions are ready.
- Add butter and onions to a large cast-iron (or oven-safe skillet). Season with thyme and black pepper. Sauté onions stirring every few minutes over medium-high heat. Once ready they will be a deep, golden-brown color. This will take about 12 minutes. Sprinkle onions with flour and mix to combine until flour is dissolved.
- Slowly stir in the beef stock and sherry wine mixing the onions to scrape the bottom of the pan. Reduce heat to low and simmer for 3 minutes. Make sure the oven is empty and turn the BROIL setting on.
- Add the pork chops to the onions and cover them- remove a few onions from the pan and set aside.
- Add Provolone to each pork chop. Add the reserved onions to the top of each.
- Broil for 2-3 minutes or until cheese is bubbly and browned.
- Serve immediately. These would be great served over mashed potatoes or white rice.
