How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pork Chops Shepherd-Style?

You need 10 ingredients. The key ingredients include: 6 bone-in pork loin chops, about 1 inch thick, 6 to 8 ounces each, 2 teaspoons kosher salt, 1/2 cup all-purpose flour, for dredging, 3 tablespoons extra-virgin olive oil, and more.

Is Pork Chops Shepherd-Style suitable as meat & poultry?

Yes, Pork Chops Shepherd-Style falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Pork Chops Shepherd-Style?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Chops Shepherd-Style Recipe

Name: Pork Chops Shepherd-Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 bone-in pork loin chops, about 1 inch thick, 6 to 8 ounces each; 2 teaspoons kosher salt; 1/2 cup all-purpose flour, for dredging; 3 tablespoons extra-virgin olive oil; 4 medium onions, halved and thinly sliced (about 4 cups); 3 plump garlic cloves, sliced; 6-ounce chunk provola or provolone, preferably imported from Italy; 1 cup white wine; 1/3 cup grated pecorino; A heavy-bottomed ovenproof skillet or saute pan, 12-inch diameter or wider

1

Trim excess fat from the pork chops, leaving only a thin layer on the edges.

2

Season both sides of the chops with 1 teaspoon of the salt.

3

Spread the flour on a plate, and dredge the chops, lightly coating both sides.

4

Meanwhile, pour the olive oil in the skillet, and set it over medium heat.

5

Shake excess flour from the chops, and lay them all in the skillet in one layer (depending on the size of your pan, you may have to snuggle them in).

6

Gently brown the pork on the first side, about 4 minutes; turn the chops over, and brown the second side, another 4 minutes.

7

Remove the chops to a plate and keep warm.

8

Scatter the onions and garlic in the skillet, stir them around the pan, season with the remaining salt, and cover.

9

Cook the onions slowly, stirring occasionally, and scraping the pan bottom to mix the crusty browned bits with the onion juices.

10

Meanwhile, if youll be finishing the dish right away, set a rack in the middle of the oven and heat it to 400.

11

Slice the provola in 6 or more thick slices about the size of the pork chops.

12

After the onions have cooked for 15 minutes or so, and are quite tender and colored with the pan scrapings, uncover, and push them all to one side of the skillet.

13

Lay the pork chops back in, one at a time, spooning a layer of soft onions on the top of each chop.

14

When theyre all in the pan, lay the provola slices over the onions.

15

Raise the heat, and when the meat is sizzling again, pour the wine into the skillet (in the spaces between the chops, not over them).

16

Swirl the pan so the wine flows all through it, and bring to a boil.

17

Sprinkle about a tablespoon of pecorino on each chop, then carefully move the skillet from the stove to the oven.

18

Bake the chops for 10 minutes or so, until the cheese toppings are bubbly and crusty.

19

Carefully remove the skillet from the oven, and let the chops rest in it for a few minutes.

20

To serve, lift out each chop with a spatula, keeping the cheese topping intact, set it on a dinner plate, and spoon some of the skillet juices and onions around it.

Pork Chops Shepherd-Style

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