French Onion Soup Pork Chops

Ingredients

• Pork loin, center loin (chops)

  Fresh, bone-in, separable lean and fat, raw

  1 chop without refuse (Yield from 1 raw ch or 199g

• Onions

  Raw

  1 cup, sliced or 115g

• Beef broth or bouillon canned soup

  Ready-to-serve

  ½ cup or 120g

• Mozzarella cheese

  Part skim milk

  1 oz or 28g

• Thyme

  Spices, dried

  ⅛ tsp, leaves or 0.1g

• Whole Grain Mustard

  Tesco

  ½ Teaspoon or 3g

Directions

1. Preheat the oven to 350°F.
2. Warm a skillet over medium heat with a little oil or butter. Add the sliced onions and a pinch of salt; cook, stirring often, until very soft and deeply browned, 12–15 minutes. Splash in some of the beef broth to deglaze and prevent scorching, then transfer the onions and any remaining broth to a small baking dish, spreading them in an even layer.
3. Pat the pork chop dry and season lightly with salt and pepper. Brown in the same skillet over medium-high heat, 1–2 minutes per side. Place the chop on top of the onions, spread the mustard over the surface, and sprinkle with the thyme.
4. Cover the dish tightly and bake until the pork reaches about 145°F in the center, 20–25 minutes.
5. Uncover, top the pork with the mozzarella, and return to the oven until the cheese is melted and lightly browned, about 5 minutes. Rest briefly before serving with the onions and pan juices.