Each bite of these French Onion Pork Chops is deeply savory, sweet, and so comforting. Pork chops go quite well in savory-and-sweet applications, which is why you see them paired with fruit so often. The chops are juicy and tender and topped with sweet, jammy onions and gooey cheese. The rich pan sauce has loads of umami too from the beef stock base, a sneaky way to boost flavor with little effort. Each bite feels layered: soft, sweet onions, silky sauce, crisp edges of cheese, and succulent pork. This might just be our new favorite.

Servings: 4

INGREDIENTS

1/4 cup (2 oz.) unsalted butter
1 1/2 lb. (about 4 medium) yellow onions, thinly sliced lengthwise (about 7 cups)
1 fresh or dried bay leaf
2 1/2 tsp. kosher salt
2 cups lower-sodium beef broth, divided, plus more as needed
2 tsp. chopped fresh thyme, plus more for garnish
1 tsp. black pepper, divided, plus more for garnish
2 Tbsp. vegetable oil
4 ( 1-in.-thick, 8 oz. each) boneless rib-cut pork chops, patted dry
1/3 cup dry sherry
1 tsp. jarred beef stock base (such as Better Than Bouillon)
4 oz. Gruyère cheese, shredded (about 1 cup)
Crusty bread, for serving (optional)
Gather all ingredients.

STEPS

1) Melt butter in a large cast-iron skillet over medium. Add onions, bay leaf, salt, and 1/2 cup of the broth; cover, and cook, undisturbed, until most of the liquid has evaporated, about 10 minutes. Uncover and cook, stirring often and adding additional broth 1/4 cup at a time to prevent burning, until browned and jammy, 30 to 35 minutes. Stir in thyme and 1/2 teaspoon of the pepper, and cook, stirring constantly, until fragrant, about 1 minute. Transfer to a medium bowl and set aside; discard bay leaf. Wipe skillet clean.

2) Heat oil in cleaned skillet over medium-high. Add pork chops in a single layer, and cook, undisturbed, until pork easily releases from pan, about 3 minutes. Flip and continue to cook, flipping occasionally, until browned and an instant-read thermometer inserted into thickest part of pork registers 125°F, 8 to 12 minutes total. (Temperature will continue to rise to 145°F while broiling and resting.) Transfer chops to a large plate and set aside; do not wipe skillet clean.

3) Preheat oven to broil with rack 5 inches from heat source. Add sherry to reserved skillet, bring to a simmer over medium. Cook, stirring often and scraping up any browned bits on bottom of skillet, until reduced by half, about 30 seconds. Stir in remaining 1 1/2 cups broth, stock base, and remaining 1/2 teaspoon pepper until combined. Cook, stirring often, until sauce is thickened and coats back of a spoon, 5 to 6 minutes. Remove from heat and stir in 1/3 cup of the reserved onion mixture.

4) Return pork to skillet in an even layer along with any accumulated juices on plate. Divide remaining 1 cup of the reserved cooked onion mixture evenly over chops, then sprinkle evenly with cheese.

5) Broil in preheated oven until cheese is melted and lightly browned, 3 to 4 minutes. Garnish with black pepper and thyme and serve with crusty bread, if desired.