1. Preheat your oven to 400°F (200°C).
2. Season the pork chops on both sides with salt and pepper.
3. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the pork chops and sear until browned on both sides, about 3-4 minutes per side. Remove the pork chops from the skillet and set aside.
4. In the same skillet, add the sliced onions and cook over medium heat until soft and caramelized, about 15 minutes. Add the minced garlic and thyme, and cook for an additional 1-2 minutes until fragrant.
5. Deglaze the pan with white wine (if using) and beef broth, scraping up any browned bits from the bottom of the pan. Stir in the Worcestershire sauce.
6. Return the pork chops to the skillet, nestling them into the onions. Transfer the skillet to the preheated oven and cook for about 10 minutes, or until the pork chops reach an internal temperature of 145°F (62°C).
7. Remove the skillet from the oven, sprinkle the grated Gruyère cheese over the pork chops and onions, and return to the oven. Broil for 2-3 minutes or until the cheese is bubbly and golden brown.
8. Serve the pork chops with some of the smothered onions and cheese melted on top.
Variations & Tips
For a non-alcoholic version, omit the white wine and use additional beef broth. If you’re not a fan of Gruyère, Swiss cheese makes a great substitute. For an even richer flavor, you can add a splash of brandy along with the broth. Vegetarians in the family? Try replacing the pork chops with thick slices of portobello mushrooms and use vegetable broth instead of beef broth.
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