Pork Medallions With Onions & Gruyere

8 3-ounce pieces of thin boneless pork loin, trimmed of excess fat
kosher salt
black pepper, freshly ground
2 T olive oil
2 cups onions (about 2 medium onions), finely sliced
1 T minced garlic
4 ounces (1 cup) grated gruyere cheese

Preheat the oven to 425 degrees F.

Season the pork on both sides with salt and pepper. Heat 1 tablespoon of the olive oil in a heavy skillet large enough to hold the pork slices in one layer. When the oil is quite hot, add the pork and cook until it is browned on one side, about 4-5 minutes. Turn the slices and cook 5 minutes more. Remove from the pan and keep warm.

Meanwhile, heat the remaining olive oil in a medium skillet set over medium low heat, add the onions and garlic and cook until limp and lightly browned, about 12 to 15 minutes. Stir frequently. Season with salt and pepper and remove from the heat.

In a large, flat ovenproof dish, arrange the pork slices side by side and top each slice with some of the onion mixture, spreading it over the pork. Sprinkle the grated cheese on top.

Bake for about 8 minutes, until the cheese is melted and golden brown.

Remove from the oven and serve immediately.

Serves 4