1 pound 1-inch thick bone-in pork chops

1 teaspoon seasoning salt or poultry seasoning

a quarter teaspoon of freshly ground pepper

2 tablespoons extra virgin olive oil

2 tblsp butter (unsalted)


1 tablespoon butter (unsalted)

1 finely sliced big yellow onion

a dash of salt

3 garlic cloves, minced

1/2 tablespoon fresh thyme, chopped

1/2 cup chicken broth (low sodium)

a quarter cup of heavy cream

garnish with chopped fresh parsley


Season pork chops with salt and pepper to taste.
In a large skillet, heat the oil and butter over medium-high heat until the butter is melted. Sear the pork chops in the skillet for 5 minutes on each side, or until golden brown. Cook the pork chops in batches if your skillet isn’t big enough. Transfer to a plate and cover with plastic wrap.
Return the skillet to medium heat and add a tablespoon of butter to melt. Add the sliced onions and a bit of salt to taste. Cook, stirring regularly, for 12 minutes, or until onions are very tender and caramelized.

Cook for 30 seconds after adding the garlic and fresh thyme. Pour in the chicken broth and scrape up the browned bits from the bottom of the pan with a wooden spoon. Simmer for 1 minute after whisking in heavy cream.
Return the pork chops to the skillet, along with all of the pork juices. Reduce the heat to medium-low and cook for 3 minutes more, or until the pork is thoroughly cooked through and the sauce has thickened. Remove from the heat, sprinkle with parsley, and serve.

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