French Onion Pork Chops

In a large, heavy-bottomed pan or Dutch oven, melt 1 tablespoon of butter over medium heat.

Add the thinly sliced onions and cook, stirring occasionally, until deeply caramelized.

Once caramelized, season the onions with salt and freshly ground black pepper.

Pour in the beef broth and whisk, scraping up any browned bits from the bottom of the pan.

Transfer the onion and broth mixture to a separate bowl and set aside.

Wipe out the pan if needed, then add the remaining 1 tablespoon of butter and melt it over medium-high heat.

Season the pork chops with salt and pepper, then place them in the hot pan. Sear on both sides until golden brown (they do not need to be cooked through).

Add the minced garlic to the pan and sauté for about 30 seconds until fragrant.

Pour the reserved caramelized onion and broth mixture back into the pan over the pork chops.

Bring the sauce to a simmer and continue to cook until the pork chops reach an internal temperature of 145°F.

Top each pork chop with shredded Swiss or Gruyère cheese.

Optionally, spoon some of the onions and sauce over the cheese.

Cover the pan and let it rest for a few minutes to allow the cheese to melt completely. Serve immediately.