Step 1

Slice the top end of the onion off and set it flat on your cutting board. Then slice the onion in half through the root. Peel the onion, the lay the onion halves flat and sliced into 1/4-inch thick slices (half rounds). Place in a small bowl.

Step 2

Peel and chop the garlic cloves fine, and chop the fresh thyme leaves.

Step 3

Heat a cast iron skillet over medium heat. Season pork chops on both sides with salt and black pepper. When the pan is hot, add the olive oil to the pan, then add the pork chops. Sear until that side of the chop is a golden brown, 3-4 minutes. Remove the chops to a plate or small rimmed baking sheet and keep warm. Pour any pan juices over the chops to save.

Step 4

Add the butter to the hot pan, then add the sliced onions. Cook the onions until golden brown, stirring occasionally with a wooden spoon or wooden spatula, about 10 minutes. Next, add the garlic and cook 1 minute, stirring. Add the wine and cook down until almost gone (called deglazing).

Step 5

Whisk together the broth, creme fraiche and thyme (and Dijon if using) until smooth, then pour over the onions in the pan. Simmer the onions and sauce over medium to medium low heat for 5 minutes, then add the pork chops back in with any juices.

Step 6

Place a lid on the skillet and simmer the chops until they reach 145°F measured with a digital thermometer, 8-10 minutes. When done, the sauce should be thickened and the chops tender. Measure the chops temperature early versus late and don't overcook.

Step 7

Serve 1 chop per person with sauce and onions spooned over the top. If you want a thicker sauce, remove the chops from the pan and keep warm, then simmer the sauce down for a few minutes until thickened.

Step 8

Any leftovers keep for 3-4 days in an airtight container. To reheat, leave the container on the counter for up to an hour, then heat in a shallow pan with the sauce covered with a lid until heated through.