- 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.
~Lidia Cooks from the Heart of Italy
Yummy! Good dish for fall coming up. I've made a similar recipe, but without cheese. I am going to try this. xoReplyDelete
Nice pork chops! I prepare a similar recipe less the wine. Will have to try yours on the next pork chop night!ReplyDelete
Oh mama! This looks delicious!ReplyDelete
Hello! I have a question.ReplyDelete
Are these juicy inside?
I really hate a dried out pork chop.
Second: I like shoulder chop which are usually thinner. Would I have the cooking time.
Hi Charlie! The main thing is not to overcook the chops. I would half the cooking time for the shoulder chop. Don't forget they spend a few minutes in the oven!ReplyDelete
Don't laugh, but i have some shoulder chops i took out last night... guess what i am making tonight... YUM! I love love your blog!ReplyDelete
I made these for dinner like i said i would. We love them, the cheese and the carmelised onion pair beautifully with the pork. Ultimate comfort food!ReplyDelete
I served them with Wild Mushroom Risotto and stewed tomatoes.
Patti: These are awesome!ReplyDelete
Even my daughter's picky picky boyfriend really liked them!
Next time I'm going to try them with smoked Gouda.
Thanks for the recipe.