FOR THE PORK CHOPS
1 pound bone-in pork chops, 1-inch thick
1 teaspoon poultry seasoning or seasoning salt
1/4 teaspoon fresh ground pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
FOR THE ONION GRAVY
1 tablespoon unsalted butter
1 large yellow onion, thinly sliced
pinch of salt
3 cloves garlic, minced
1/2 tablespoon chopped fresh thyme
1/2 cup low sodium chicken broth
1/4 cup heavy cream
chopped fresh parsley for garnish
Steps to follow:
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 another 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 the 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 another 3 minutes, or until the pork is fully cooked and the sauce has thickened. Remove from the heat and serve with parsley as a garnish.