In a large skillet or dutch oven set over medium high heat, melt 2 tbsp butter or oil & add onions.
Season with salt & pepper & stir well.
Cook until the onions begin to darken a bit, reduce heat to medium-low & continue to cook until onions are deeply caramelized & become a medium to dark brown colour, anywhere from 30 minutes to 1 hour.
Make sure to stir often & scrape up any dark bits as they develop on the bottom of the pan.
Splash a tablespoon of beef broth into the pan if needed. Once caramelized, set aside.
Dredge pork chops in seasoned flour.
In a separate, oven-safe skillet, heat another 2 tbsp butter or oil over medium-high heat.
Brown the chops on both sides, then carefully add in the beef broth, thyme & bay leaf .
Bring to a simmer, add in caramelized onions & transfer to preheated oven.
Cook the chops, uncovered, for about 25 minutes or until they have reached an internal temperature of 145 F.
Remove pan from oven & top each chop with 2 slices of swiss cheese.
Return pan back to oven & finish under the broiler until cheese has melted & is lightly browned.
Garnish with fresh chopped parsley & serve with Cal and Gary’s French Bread Loaf to soak up all the juices.
