Shepherd’s Pork Chops
This came from one of the Lidia’s Italy cookbooks but I can’t remember which one. It is a simple enough recipe that after I read it, I just made it without really checking the details. I just saw the picture as I was cleaning up things and realized I’d never shared it.
Salt and pepper some pork chops, dip in flour, then brown both sides in olive oil and butter until almost cooked through. (Time will vary depending on the thickness of your chops.) Remove from the skillet onto a plate.
If there’s very little fat left, add some, then cook some sliced onions in the same skillet until golden and soft. Preheat the oven to 350 while this is happening.
Return the pork chops to the pan, scoop the onions up onto the pork chops, top each chop with a slice of provolone cheese.
Slide the skillet into the oven and cook for 15-20 minutes until the chops are cooked through and the cheese is all melty and delicious.
I usually serve with some sauteed potatoes and a vegetable of some sort, depending on the season.
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