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very easy
Prep Time
15 mins
Total Time
1 h


1/2 tsp each
salt and black pepper, divided
2 mL
1/2 tsp
garlic powder
2 mL
boneless pork loin centre chops
700 g
3 tbsp
olive oil, divided
45 mL
large Vidalia onions, thinly sliced
garlic cloves, thinly sliced
1 tbsp
15 mL
1 1/4 cup
Compliments beef broth
284 mL
1/2 tbsp
onion soup mix
2 mL
2 tbsp
Compliments Thyme, leaves
30 mL
1 cup
coarsely grated Gruyère cheese (90 g)
250 mL


Step 1

Mix together half the salt and pepper with all of the garlic powder. Pat dry the pork chops with a paper towel; season all sides with the spice mixture. Heat half the olive oil in a large frypan over medium-high heat. Brown both sides of the pork chops, about 2 min. per side. Transfer chops to a plate; set aside.

Step 2

Heat remaining olive oil in the same pan over medium heat. Add the onions, cover to cook, stirring occasionally, until softened and caramelized, about 10 min. Mix in the garlic, cornstarch and remaining salt and pepper. Stir in the onion soup mix plus beef broth. Bring to a gentle simmer, uncovered.

Step 3

Nestle the pork chops into the onion mixture in the pan, spooning some of the liquid and onions over the chops. Sprinkle the thyme over the contents in the pan. Top each chop with one-quarter of the cheese. Continue simmering, uncovered, until the pork chops are cooked to an internal temperature of 71°C (160°F) and the sauce has thickened, approx. 20 min. Turn off heat. Cover pan about 3 min. to fully melt the cheese.


To serve, spoon the onion mixture onto 4 serving dishes, place cheesy chops on top. If desired, serve with toasted baguette slices, creamy mashed potatoes or other favourite side dish.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
24 g
Saturated Fat:
8 g
19 g
3 g
7 g
120 mg
47 g
720 mg
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