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Season pork chops with seasoning salt and pepper.
Heat oil and butter in a large skillet over medium-high heat until butter is melted.
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.
Transfer to a plate and keep covered.
Return skillet to heat and add a tablespoon of butter; melt over medium heat.
Stir in sliced onions and add a pinch of salt.
Cook onions for 12 minutes, or until very soft and caramelized, stirring frequently.
Add garlic and fresh thyme; continue to cook for 30 seconds.
Pour in chicken broth and using a wooden spoon, scrape up the browned bits from the bottom of the pan.
Whisk in heavy cream and simmer for 1 minute.
Return pork chops and all the pork juices to the skillet.
Reduce heat to medium-low and continue to cook for 3 more minutes, or until pork is completely cooked through and sauce has thickened.
Remove from heat; garnish with parsley and serve.