Directions

Caramelized onions

1. Peel the onions. Cut in half lengthwise. Then slice lengthwise into thin uniform pieces.

2. Heat the butter and oil in a 12.5” NanoBond or ProBond Skillet over medium-high heat. Add the onions and stir to coat. Cook tossing often with tongs, until hot and sizzling, about 4 to 5 minutes.
3. Add a pinch of salt (which helps draw out moisture) and toss to combine.
4. Cover, reduce heat to medium-low, and cook until onions have shrunk in half, about 8 to 10 minutes.

5. Remove the cover and stir the onions with a wooden spoon, scraping the bottom of the pan to avoid sticking and burning. Reducing heat as required to maintain a gentle simmer, until liquid has evaporated, about 20 minutes.

6. As the pan dries, increase heat to medium and scrape the bottom and sides of the pan with a wooden spoon, pulling the onions away from the sides of the pan to prevent burnt bits around the sides.

7. Add a couple of tablespoons of water and a teaspoon of sugar and stir, scraping the browned bits on the bottom of the pan.
8. Continue to cook, scrape, cook some more and scrape, splashing in additional water, as required, until the onions are a rich, brown color. 20 to 30 minutes. Remove the onions from the pan and cool.

Pork Chops

1. Remove the chops from the refrigerator 30 minutes before cooking. Season with salt and set aside.

2. Preheat the oven to 350 degrees F.
3. Line a medium sheet pan with parchment paper.
4. In a medium bowl mix the onions and thyme; set aside.
5. With a sharp knife, carefully slice a pocket in each pork chop in the middle of its thickness, almost to the bone.
6. In a 12.5” skillet, heat the avocado oil over medium high heat until it shimmers.
7. Add the pork chops (without overcrowding the skillet - cook in batches if needed) and cook for 3 to 4 minutes until nicely browned. Flip and cook for 3 minutes more. Remove to a plate.
8. Mix the caramelized onions with the thyme.
9. Fill each chop first with a 1/4 cup of cheese, then a 1/4 cup of caramelized onion-thyme mixture. Stuff it all in, then place the chops on the parchment lined sheet pan.
10. Place in the preheated oven and cook for 25 to 35 minutes or until a thermometer inserted in the pork reads at 145°F (thinner chops will require less time). Let stand for 5 minutes before serving.
11. Tip: If oils from the onions, pork fat and cheese, begin to pool on the pan, use this to baste the chops as they cook.

Gravy

1. In the skillet that the chops were seared in, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, for 1 to 2 minutes. Add the wine and cook, stirring constantly, until the liquid has been absorbed, about 2 minutes. Add the hot stock 1/2 cup at a time, whisking constantly in between. Stir in the Worcestershire sauce (optional) then simmer until thickened, about 10 minutes. 

Toast the Bread

1. Toast the bread (on both sides) under the broiler, then top one side with 1/3 of each cheese and broil until just melted.

To Assemble

1. Place the toasts (cheese side up) on a plate or platter.

2. Place a chop on each toast.
3. Pour over some gravy and finish with thyme.
4. Serve and enjoy.