Pork Chops with Onions and Provolone Cheese

Serves Four

  • Four bone-in pork chops
  • 1/2 cup all-purpose flour
  • 2 medium onions, sliced
  • 2 large cloves of garlic, minced
  • 3 Tablespoons olive oil
  • 1/2 cup white wine
  • 4 slices of provolone cheese, cut thick
  • 2 Tablespoons shredded Parmesan cheese
  • Kosher salt and fresh ground pepper


Preheat your oven to 400 degrees F.  Mix the flour with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.  Spread the flour on a plate.  Dredge the pork chops in the flour mixture.  Brush off excess flour.

Heat the olive oil in an oven-proof skillet over medium heat.  Place the chops in the pan.  Cook the chops for 4-5 minutes on each side, until browned.  Remove the pork chops to a plate and cover to keep warm.

Add the onions to the pan.  Cook the onions for approximately fifteen minutes, stirring occasionally to ensure even browning.  When nicely browned, add the garlic and cook for one minute.  

Return the pork chops to the pan and top each pork chop with one-quarter of the onion and garlic mixture.  Pour the wine around the pork chops.  Bring the wine to a boil.  Top each of the chops with a slice of provolone cheese.

Place the skillet on the center rack of your oven.  Cook for another 10-15 minutes, until the pork chops reach an internal temperature of 145 degrees F.  Let the pork chops rest for five minutes before serving.