French Onion Pork Chops

Wash and dry your produce and preheat the oven to 400° F.

Cook the Onions
In a large cast-iron skillet or other oven-safe pan, melt the butter and 1 tsp. olive oil over medium heat.
Add the sliced onions and saute 5-7 minutes or until soft.
Reduce heat to medium-low and add 2 Tbsp. beef stock.
Cook, stirring occasionally, until tender and golden brown; 12-15 minutes.

Prepare Your Ingredients
Remove the thyme leaves from all but 2 sprigs, and roughly chop.
Slice the radish and cucumber into very thin rounds (or half rounds) and place in a bowl.
Pat pork chops dry, season both sides with salt, pepper, chopped thyme and garlic powder.
Rub with a little olive oil on each side.

Cook the Pork Chops
When the onions are done, transfer to a plate (do not wipe out pan).
Heat the same pan used for the onions over medium heat.
Add the pork chops and sear until golden brown; about 1 minute per side.
Transfer pork chops to a plate (they will finish cooking later).

Deglaze and Finish the Pork Chops
Return cooked onions to the pan and sprinkle with the flour.
Stir to coat and cook about a minute.
Add all but ¼ cup of the beef stock and season with a little salt and pepper.
Use a wooden spoon to stir, scraping the pan bottom to loosen any browned bits.
Cook until sauce thickens; 3-5 mins.
Remove pan from heat and nestle pork chops back into the pan.
Spoon some sauce and onions over the chops and top with the provolone & gruyere cheese.
Add remaining thyme sprigs to the skillet and place in the oven 4-6 minutes depending on thickness.

Plating
Add the mango balsamic and a bit of olive oil to the radish and cucumbers tossing to mix.
Arrange the salad on each plate alternating slices in a circular pattern placing the microgreens in the center.
Season salad with a little salt and pepper.
Place a pork chop on each plate and spoon some of the beef stock/onion mixture over the top. Enjoy!