4 bone-in loin pork chops
2 tbsp. olive oil
2 tbsp. butter
1/4 c. dry sherry
2 tsp. fresh thyme leaves
1 c. low-sodium beef or chicken stock
8 slices cheese
Chopped parsley, for serving
- Season pork with salt and pepper. In a large skillet over high heat, heat oil. Cook pork until browned and almost cooked through, about 5 minutes per side, reducing to medium high after flipping. Remove pork to a plate. Drain excess fat, leaving about a tablespoon in the skillet.
- Preheat oven to broil. Return skillet to medium heat and melt butter. Add onion and season with salt and pepper. Cook, stirring occasionally, until caramelized and jammy, about 20 minutes. Stir in sherry and thyme and simmer until almost completely reduced, about 2 minutes. Add beef stock and bring to a boil. Return pork to skillet and simmer 2 minutes.
- Place cheese on top of chops. Broil until cheese is bubbly, about 2 minutes. Top with parsley and serve.