Pork Chop Melts
Transform your weeknight dinner routine with these irresistible Pork Chop Melts—an easy and flavor-packed recipe that combines juicy seared pork chops, caramelized onions, and creamy provolone cheese. Nestled on thick slices of toasted sourdough or rustic bread and enhanced with a tangy layer of Dijon mustard, these open-faced sandwiches are both comforting and gourmet. With just 40 minutes from prep to table, this dish pairs golden-brown pork chops with sweet, buttery onions and melty cheese, all broiled to perfection. Ideal for busy evenings or casual entertaining, these Pork Chop Melts are a hearty, satisfying meal sure to become a family favorite. Perfect as an open-faced sandwich or fully stacked, each bite is bursting with savory goodness!
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Recipe Information
Ingredients
- 4 pieces boneless pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion
- 4 slices provolone cheese
- 4 slices thick-cut bread (sourdough or rustic bread preferred)
- 2 tablespoons Dijon mustard
Instructions
Season the pork chops on both sides with salt, black pepper, and garlic powder. Set them aside to come to room temperature for about 10 minutes.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pork chops to the skillet and sear for 4-5 minutes on each side, or until they are golden brown and cooked through (internal temperature of 145°F/63°C). Remove the chops from the skillet and set aside to rest.
Thinly slice the yellow onion. In the same skillet, add 1 tablespoon of olive oil and 2 tablespoons of butter. Once the butter is melted, add the sliced onion and sauté over medium heat for about 10 minutes, stirring occasionally, until the onions are soft and caramelized.
Toast the slices of bread until lightly golden. Spread a thin layer of Dijon mustard on one side of each slice.
Layer the pork chops on the mustard-covered side of the bread slices. Top each chop with a portion of the caramelized onions and a slice of provolone cheese.
Preheat your broiler on high. Place the open-faced sandwiches on a baking sheet and broil for 2-3 minutes, or until the cheese is melted and bubbling.
Remove from the broiler and allow to cool for 1-2 minutes. Serve immediately, open-faced or with another slice of bread on top, if preferred.
Nutrition Facts
Calories |
2228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.2 g | 184% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 4891 mg | 213% | |
| Total Carbohydrate | 80.3 g | 29% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 9.3 g | ||
| Protein | 147.4 g | 295% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 993 mg | 76% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2180 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
