- 6 bone-in pork loin chops, about 1 inch thick
- 2 tsps. kosher salt
- 1/2 cup all-purpose flour, for dredging
- 3 Tbsp. extra-virgin olive oil
- 4 medium onions, thinly sliced
- 3 plump garlic cloves, sliced
- 6 oz. provolone, thickly sliced
- 1 cup white wine
- 1/3 cup grated Pecorino Cheese
Trim excess fat from the pork chops. Season with salt. Dredge lightly in flour.
Heat olive oil in a heavy-bottomed ovenproof skillet over medium heat. Brown pork on the first side, about 4 minutes, turn and brown the second side. Remove the chop to a plate and keep warm.
Scatter the onions and garlic in the skillet and season with remaining salt. Cook the onions slowly scraping the bottom to mix the crust browned bit with the onion juices. Preheat oven to 400 degrees F. After the onions have cooked and are tender, push them to one side of the skillet; lay the pork chops back in and spoon the onions on top of each chop. Lay the provolone slices over the onions.
Turn heat to high, add the wine to the skillet (between the chops, not over them). Bring to a boil. Sprinkle about a tablespoon of pecorino on each chop and place skillet in the oven.
Bake for 10 minutes, or until cheese is bubbling and crusty.