French Onion Pork Chops

Pat the pork chops dry with a paper towel and season with salt and pepper on both sides.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the pork chops for 3–4 minutes per side until golden brown. Remove and set aside (we will finish cooking them later).

In the same skillet, add the remaining 1 tbsp olive oil and sliced onions. Cook over medium heat, stirring occasionally, until the onions are soft and golden brown, about 15-20 minutes.

Stir in the white wine, scraping up any browned bits from the pan. Let it simmer for 1–2 minutes to cook off the alcohol.

Sprinkle the onions with flour. Stir and cook for one minute. Add the beef broth and onion soup mix. Stir well and bring to a simmer.

Return the pork chops to the skillet, nestling them into the onion mixture. Reduce heat to low, cover, and let the pork simmer until it reaches an internal temperature of 145°F (63°C), about 7–10 minutes.

Remove the skillet from the heat. Place a slice of provolone on each pork chop, cover, and let the residual heat melt the cheese, about 2 minutes. Let the pork chops rest for 3 minutes before serving. They will be lightly pink in the center and perfectly juicy.