INGREDIENTS
2
yellow onions (peeled, cut in half, and sliced into half-moon shaped slices)
3 tbsp
unsalted butter
1 tbsp
extra virgin olive oil
1 cup
plus 4 Tbsp beef stock
4
boneless pork chops (about 1 – 1 ½ inches thick)
1/2 tsp
kosher salt
1/4 tsp
black pepper
1/2 tsp
dried thyme
1/4 tsp
garlic powder
2 1/2 tbsp
all purpose flour
4
slices provolone cheese
1 cup
shredded gruyere cheese (or swiss)
fresh thyme sprigs (for adding to pan)