Smothered Pork Chops

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

DIRECTIONS

1. Season pork chops with seasoning salt and pepper.
2. Heat oil and butter in a large skillet over medium-high heat until butter is melted.
3. Add pork chops to skillet and sear for 5 minutes per side, until golden brown. If skillet isn't big enough, cook the pork chops in batches.
4. Transfer to a plate and keep covered.
5. Return skillet to heat and add a tablespoon of butter; melt over medium heat.
6. Stir in sliced onions and add a pinch of salt.
7. Cook onions for 12 minutes, or until very soft and caramelized, stirring frequently.
8. Add garlic and fresh thyme; continue to cook for 30 seconds.
9. Pour in chicken broth and using a wooden spoon, scrape up the browned bits from the bottom of the pan.
10. Whisk in heavy cream and simmer for 1 minute.
11. Return pork chops and all the pork juices to the skillet.
12. Reduce heat to medium-low and continue to cook for 3 more minutes, or until pork is completely cooked through and sauce has thickened.
13. Remove from heat; garnish with parsley and serve.