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Directions
1. Heat the olive oil in a large skillet over medium-high heat. Add the onions and cook until they are caramelized, stirring occasionally, about 15-20 minutes.
2. Add the minced garlic to the skillet during the last few minutes of cooking the onions. Stir well to combine.
3. Transfer the caramelized onions and garlic to the bottom of your slow cooker.
4. Season the pork chops on both sides with salt, pepper, and dried thyme. Place them on top of the onions in the slow cooker.
5. In the same skillet, add the beef broth, white wine, and Worcestershire sauce. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
6. Pour the liquid over the pork chops in the slow cooker.
7. Cover the slow cooker and cook on low for 6-8 hours, or until the pork chops are tender and cooked through.
8. About 30 minutes before serving, sprinkle the shredded Gruyère cheese over the pork chops. Cover and continue cooking until the cheese is melted and bubbly.
9. Serve hot, spooning the onions and sauce over the pork chops.
Variations & Tips
For a different twist, you can substitute the pork chops with boneless chicken breasts or thighs. If you prefer a thicker sauce, mix a tablespoon of cornstarch with a small amount of cold water and stir it into the slow cooker about an hour before serving. For an extra burst of flavor, add a splash of balsamic vinegar to the broth mixture. This dish also works well with your favorite blend of shredded cheese if Gruyère isn’t readily available.
