Slow Cooker Caramelized Onions

Carnalized onions add a rich, sweet, yet savor depth to any number of dishes. I made a batch to serve with hamburger steaks but they can be used in French onion soup, on Patty Melt sandwiches or grilled cheese, even as a topping on Focaccia. Making them in a slow cooker is easy and creates enticing aromas in the kitchen.

 

Slow Cooker Caramelized Onions   Cooks down to about 1 ¼ cups finished onions

3 large yellow onions, thinly sliced into rounds

3 tablespoons butter

1/2 teaspoons kosher salt

3 sprigs fresh thyme, optional

A drizzle of balsamic vinegar, optional

1. Place onions in slow cooker, top with other  ingredients; set on low and cook for 10-12 hours.Adjust lid so it is slightly ajar and continue cooking for another 2-3 hours on low to allow some of the excess moisture to be absorbed  

Stuffin' Muffins

Not sure what to call this dressing recipe baked in muffin tins.  Racheal Ray called them “Stuffin’ Muffins” so I’ll just go with that name. I made a batch to go with a roasted chicken, mashed potatoes and green beans . . . and gravy, of course. Baking the dressing individually ensures that each serving is crisp on the outside and tender on the inside. Definitely no soggy dressing! This batch made 8 cups so I baked 6, served 4 (we had guests), had 2 baked ones for leftovers the next day and added 2 unbaked cups to the freezer for use at a later time. 

This recipe is also a great way to use up leftover bread while adding an interesting  bread-based component to a meat and potato type meal. Another use for leftover muffins: split in half, toast and top with creamed chicken or turkey . . . or a poached or fried egg.

 

Stouffin’ Muffins  Makes 8 muffi

10 ounces bread (ciabatta, French bread, any leftover bred on hand),cut into 1-inch pieces

1/2 stick(4 tablespoons) room temperature butter, divided

3 to 4 ounces bulk breakfast pork sausage

1 cup finely chopped yellow onion

1 cup finely hopped celery

3/4 teaspoon koshet salt   

1 teaspoon fresh sage chopped or 1/2 teaspoon dried sage 

1/4 teaspoon dried thyme   

3/4 teaspoon black pepper 

1/4 teaspoon dry mustard 

1 teaspoons minced fresh rosemary

1/2 cup chopped fresh parsley

1/4 cup chopped celery leaves

2 large eggs, beaten

1 1/4 cups chicken broth.stock (or beef broth  could be used if serving muffins with beef)

 

1. Grease the cups of a muffin tin with 1 tablespoon of the butter.(I used a  6 cup muffin tin and 2 custand cups.  Place in the refrigerator for at least an hour. (This isn't about preventing sticking as much as it is creating a crispy crust.)
2. Preapare bread: Heat y oven to 250℉. Arrange the bread pieces between on a  half sheet pan and bake in the center of the oven for 1 hour. The bread should be crisp and dried without browning. Transfer to a large mixing bowl
3. Cook t\sausage in a medium sized cast iron skillet over medium-high heat, breaking up any chunks with the back of a wooden spoon or potato masher; cook until the fat has rendered out, and the sausage is browned, about 6 minutes.
4. Add remaining butter to the skillet of sausage; then add the onion, celery, salt, pepper, sage, thyme, dry mustard, and rosemary and cook for 7 minutes, stirring frequently. Remove from heat and stir in the parsley and celery leaves. Cool for 5 minutes and add to bowl of bread; mxi to combine 
5. Combine the eggs and broth in measuring cup or bowl, then add to the bread bowl mixture  in two installments, allowing the first to be absorbed before adding the second.
6. Retrieve the buttered muffin tin from the fridge and using an ice cream or cookie scoop (or large spoon) fill the muffin cups, evenly distributing amongst the cups and shaping roughly into mounds.
7. Tear a piece of aluminum foil (large enough to cover the muffin tin), spray the dull side with no-stick spray. Cover the muffins tightly with the foil (lubed side down of course), and refrigerate for several hours, overnight, or up to two days. 
8. When ready to bake, preheat oven to 350℉. Then remove the muffin tin from the fridge and place directly onto the middle rack of the oven, and bake for 20 minutes. Then, carefully remove the foil and bake 35 more minutes, until the dressing is deeply browned and crisp.
9. Remove and cool for at least 15 minutes on a cooling rack. To release, loosen the edges of the muffins with a small offset spatula or butter knife until the muffins release from the pan.

Potato Leek Soup

A classic French potato soup that is easy to make and so delicious and comforting! 

Potato Leek Soup   Serves 4+

3 tablespoons unsalted butter

4 large leeks, white and light green parts only, roughly chopped (about 5 cups)

3 cloves garlic, peeled and smashed

2 pounds russet potatoes, peeled and roughly chopped into ½-inch pieces

6 to 7 cups chicken or vegetable broth

2 bay leaves

3 sprigs fresh thyme

1 teaspoon salt

¼ teaspoon ground black pepper

1 cup heavy cream

Chives, finely chopped, for serving

1. Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
2. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 to 20 minutes, or until the potatoes are very soft.
   
   
   
3. Remove thyme sprigs and bay leaves.  Purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the cooled soup in batches - be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; return soup to pot.)
   
   
   
4. Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
   
   
   

Freezer Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

Recipe without photos . . . Potato Leek Soup   Serves 4+

3 tablespoons unsalted butter

4 large leeks, white and light green parts only, roughly chopped (about 5 cups)

3 cloves garlic, peeled and smashed

2 pounds russet potatoes, peeled and roughly chopped into ½-inch pieces

6 to 7 cups chicken or vegetable broth

2 bay leaves

3 sprigs fresh thyme

1 teaspoon salt

¼ teaspoon ground black pepper

1 cup heavy cream

Chives, finely chopped, for serving

1. Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
2. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 to 20 minutes, or until the potatoes are very soft.
3. Remove thyme sprigs and bay leaves.  Purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the cooled soup in batches - be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; return soup to pot.)
4. Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.

Freezer Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

Turnip Sausage Soup

Barry brought in more turnips that I turned into a delicious soup. Warm and hearty, it was especially nice on a cold, rainy day. Maybe next time I’ll add some kale. 

 

Turnip Sausage Soup    4 serving 

1/4 to 1/2  pound bulk pork sausage 

1/2 of a medium to large onion, finely chopped (small dice)

2 small red, orange or yellow pepper, chopped (small dice)

4 cups chicken broth or stock soup 

3 medium turnips, chopped (medium dice)

1 russet potato, chopped (medium dice)

2 carrots, peeled and chopped (small dice)

About 2 tablespoons chopped fresh herbs (I used a combo of garden herbs: thyme, oregano, chives, rosemary)

Kosher salt and pepper to taste

1. In a stock or soup pot set on medium heat, add the sausage (breaking it up as it cooks); when it starts to brown, add the onion and peppers and sauté until vegetables are transulent  and sausage is cooked through. (Note: add olive oil as needed if sausage does not produce enough fat.)
2. Add 3 cups broth (add additional broth as needed), turnips, potato, carrots, herbs, salt and pepper to taste. .
3. Simmer over medium to low heat for about 30 minutes or until vegetables are tender. 
4. Taste, and ajust seasoning.

Crockpot Baked/Roasted New Potatoes - no muss, no fuss, no last minute worries!

Baked/roasted new potatoes accompanied this year’s corned beef and cabbage. The traditional St. Pat’s corned beef cooks all day in a crockpot so following that lead, I pulled out another crockpot, filling it with new potatoes. It was an experiment  — one that turned out well. No muss, no fuss and dinner was ready without any last minute worries. I will definitely prepare new potatoes this way again in the future.

Crockpot Baked/Roasted New Potatoes    About 6 servings

3 pounds new potatoes, all about equal in size (I used a mixture of red and white)

2 tablespoons olive oil

5 cloves garlic, minced 

Optional herbs: Fresh—1 teaspoon fresh thyme &/or 1 teaspoon of fresh rosemary (or use about ½ teaspoon dried herbs

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons butter, cubed

Fresh chopped parsley for garnish if desired

1. Wash and dry the potatoes. Leave whole if small or cut larger one in half.
2. Place potatoes in the bottom of a oval crockpot. Add olive oil, garlic, herbs if using, salt & pepper and mix until combined. Dot with cubed butter.
   
   
   
3. Pour the potato mixture into a slow cooker, cover and cook for 2-3 hours on high or 4-5 hours on low.
4. Garnish with fresh chopped parsley if desired.
   
   
   

Recipe without photos. . 

Crockpot Baked/Roasted New Potatoes    About 6 servings

3 pounds new potatoes, all about equal in size (I used a mixture of red and white)

2 tablespoons olive oil

5 cloves garlic, minced 

Optional herbs: Fresh—1 teaspoon fresh thyme &/or 1 teaspoon of fresh rosemary (or use about ½ teaspoon dried herbs

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons butter, cubed

Fresh chopped parsley for garnish if desired

1. Wash and dry the potatoes. Leave whole if small or cut larger one in half.
2. Place potatoes in the bottom of a oval crockpot. Add olive oil, garlic, herbs if using, salt & pepper and mix until combined. Dot with cubed butter.
3. Pour the potato mixture into a slow cooker, cover and cook for 2-3 hours on high or 4-5 hours on low.
4. Garnish with fresh chopped parsley if desired.

 

 

Lemon Vinaigrette

Summertime is salad time, and this is an lemon-based and herb infused  we will keep on hand to add even more freshness to garden greens.

Lemon Vinaigrette 

1/2 cup lemon juice, about 2 large lemons fresh squeezed

1 cup extra virgin olive oil

2 cloves garlic, grated

1/2 teaspoon kosher salt

1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried  

1/2 teaspoon fresh basil or 1/4 teaspoon dried

1/4 teaspoon black pepper

2 tablespoons water

1. In a jar with a tight fitting lid — add lemon juice, and olive oil. 
2. Shake well.
3. Add all remaining ingredients except water, and shake until well combined.                      
4. Store in the refrigerator. Since olive oil tends to partially solidify when refrigerated, set out at room temp about 20 minutes before using so it is pourable

Baked Brie with Pecans and Honey . . . savory & sweet

Sweet and savory flavors top a rich and creamy brie round for an for tasty appetizers. 

Baked Brie with Pecans and Honey    Approx. 8 to 10 servings

8 ounces brie

1/4 cup pecan pieces

2 tablespoons honey 

1/8 teaspoon red pepper flakes

1/4 teaspoon fresh thyme chopped (can also use dried) 

1. Preheat oven to 375°
2. Place the round of brie into the center of a heat safe dish and score the top with a knife.
   
3. In a small bowl, mix together the pecan pieces, honey, red pepper flakes, and thyme.

4. Pour the pecan mixture over the brie. 
   
   
   
5. Bake for 10 to 15 minutes or until cheese is bubbly and melty.
6. Serve immediately. We served it with an assortment of crackers & sliced apples. 

Recipe without photos . . .  Baked Brie with Pecans and Honey    Approx. 8 to 10 servings

8 ounces brie

1/4 cup pecan pieces

2 tablespoons honey 

1/8 teaspoon red pepper flakes

1/4 teaspoon fresh thyme chopped (can also use dried) 

1. Preheat oven to 375°
2. Place the round of brie into the center of a heat safe dish and score the top with a knife.
3. In a small bowl, mix together the pecan pieces, honey, red pepper flakes, and thyme.

4. Pour the pecan mixture over the brie. 
5. Bake for 10 to 15 minutes or until cheese is bubbly and melty.
6. Serve immediately.  We served it with an assortment of crackers & sliced apples. 

Orzo Risotto

Our nephew (make that great, great nephew) and I prepared dinner that included roasted chicken, Ratatouille (our his request) and finished out the menu with our verion of Herbed Orzo Risotto. He  gave dinner a double thumbs up!

Orzo Risotto        4 to 8 serving  Grain-shaped orzo pasta is cooked like risotto to create a creamy side dish.  

Ingredients:                                         Serves 4:                      Serves 8:

Olive oil                                               3 tablespoons              6 tablespoons

Minced onions, yellow or white           6 tablespoons              3/4 cup

Orzo (grain-shaped pasta)                    1 cup                           2 cups

Boiling chicken stock or broth –          3 cups                          6 cups

   more or less as needed, or swap about ½ cup white wine for /1/2 cup broth

Coarse kosher salt (if chicken stock concentrate is used to make broth, 

you may need to omit or just salt to taste)

Italian parsley, chopped, if desired        3 tablespoons              6 tablespoons

Parmesan cheese, if desired

 

1.    Heat olive oil in heavy, large saucepan over medium heat. Add onions and sauté until tender, about 5 minutes. 

2.    Add orzo and sauté 5 minutes.  Add about 2 cups of the boiling chicken stock and salt. Simmer uncovered until most of liquid is absorbed, add 2 more cups of stock; continue process until orzo is tender, liquid is absorbed, and risotto is creamy—about 18 minutes; stir often.  

3.    Remove from heat. Mix in fresh parsley and Parmesan cheese if desired.

 

Variations: 

q  Add a couple of cloves of minced garlic along with the onions.

q  Add sliced mushroom and sauté along with the onions.

q  Add veggies such as asparagus, diced and cooked butternut squash, etc. 

Make Ahead Option:  Orzo may be made ahead and held in a slow cooker set on low.  Or make it right before guests arrive; turn off heat.  Reheat, adding additional stock, right before ready to serve.

Aiden & Aunt Meta’s version – In step #1, omit the onions and instead add a tablespoon or two of freshly chopped herbs (we used thyme leaves, basil, oregano and parsley) to infuse the oil with flavor/ We served the Parmesan on the side.  

Grilled Chicken Skewers with Tzatziki and Veggies

A light and refreshing meal that is healthy and delicious!   

Grilled Chicken Skewers with Tzatziki and Veggies  4 servings

Chicken:

27.3 oz. raw boneless, skinless chicken breast cut into 2” pieces

4 teaspoons avocado or olive  oil 

1 teaspoon each dried oregano and thyme 

1 /2 teaspoon cayenne oeooer, or to taste

Salt & pepper to taste, about 1/4 tsp. each 

Veggie Suggestions:

Cremini mushrooms, whole or halves, optional  

Sliced cucumber (we prefer the mini Persian cukes)

Cherry tomatoes

Tzatziki:

12 oz. plain low-fat Greek yogurt 

1/2 cup grated cucumber 

3 tablespoon chopped fresh dill about 1 tablespoon+  dried dill

2 tablespoons fresh lemon juice 

3 garlic cloves, minced 

Salt & pepper to taste, about 1/4 tsp. each 

1. Chicken: If using wooden skewers, soak in water at least 20 minutes to prevent from burning. Preheat grill to medium-high.
2. In a bowl, add chicken pieces and sprinkle with dry herbs/salt & pepper. Drizzle with oil and toss to coat.
3. Thread chicken onto skewers and arrange on grill with some space in between each skewer.
4. Cook about 7 min. until chicken is cooked through, flipping a couple times during cook time. If using an indoor grill, chicken can be covered with a lid for part of the cooking time. Cook to an internal temperature of 165° F. 
5. Mushrooms: If desired, thread mushroom on additional skewers, or simply cut in half, brush with oil and grill alongside the chicken. Cook until tender. 
6. Serve skewers with Tzatziki dip, lemon wedges, and your favorite chopped fresh veggies! 
7. Tzatziki:  Combine all ingredients and refrigerate until ready to use. 

Kicking off 2023 with healthy, delicious soup: Sweet Potato & Carrot Soup

YUM! Barry just made this for lunch and it we both thought it was absolutely delicious . . . as in an extra helping for each of us.This healthy, perfectly flavored soup is helping us kick off the year with healthy eating. 

Sweet Potato & Carrot Soup

2 tablespoons+ avocado oil

1 large carrot, peeled and chopped

1 yellow onion, chopped

1 to 2 ribs of celery, chopped

1 red or orange pepper, chopped

2 to 3 cloves of garlic, minced

2 lbs. sweet potatoes, peeled and chopped

24 to 32 ounces broth (chicken or vegetable)

1 bay leaf

1 to 1 1/2 teaspoons smoked paprika

1/2 teaspoon ground cumin

1/2 teaspoon ground thyme

1/2 teaspoon each – salt and pepper

1. Heat oil in a large soup pot on medium heat. Add carrots, onion, celery and pepper and sauté until tender, adding garlic near the end. 
2. Add sweet potatoes, 24 ounces of broth and all seasonings. Simmer long enough to develop flavors and cook veggies. 
3. Taste and adjust seasoning. 
4. Blend the soup with a stick blender (or add cooled soup to a blender). Check consistency (we liked it creamy) adding more broth as needed. (Ours is garnished with fresh thyme leaves.

Shrimp & Okra with Cheesy Grits (or Polenta)

Rated as one of our favorite taste sensations of the summer, this simple dish is a wonderful blend of flavors and textures . . . and was a good way to utilize our garden okra. Ingredient amounts are vague simply because it’s a matter of preference. 

Shrimp & Okra with Cheesy Grits (or Polenta)  

Olive Oil

Onion, diced

Okra, sliced

Kosher salt & coarse pepper to taste

Several sprigs fresh thyme—stripped of the leaves + a sprig or two for garnish if desired

Creole seasoning to taste 

Shrimp, peeled & deveined

Cooked Grits or polenta (cooked until creamy in broth & part milk or cream and flavored with salt, pepper and a liberal amount of sharp Cheddar cheese + a few fresh thyme leaves) 

1. Heat olive oil in a skillet over medium head. Add onions and cook a couple of minutes, then add the okra — cook and stir or toss until the okra is tender but not mushy (about 5+ minutes). Add salt and pepper, thyme leaves and creole seasoning to taste. 
   
2. If using raw shrimp, add it near the end of the okra’s cooking period and cook until shrimps turn pink. If adding pre-cooked shrimp, add and heat. Add additional seasoning if needed.
   
3. Spoon Cheesy Grits (or polenta) into a bowl and top with shrimp and okra. Garnish with a sprig of fresh thyme if desired. 

   

   Last of this year's garden okra went into this savory dish! 

Recipe without photos . . .  

Shrimp & Okra with Cheesy Grits (or Polenta)  

Olive Oil

Onion, diced

Okra, sliced

Kosher salt & coarse pepper to taste

Several sprigs fresh thyme—stripped of the leaves + a sprig or two for garnish if desired

Creole seasoning to taste 

Shrimp, peeled & deveined

Cooked Grits or polenta (cooked until creamy in broth & part milk or cream and flavored with salt, pepper and a liberal amount of sharp Cheddar cheese + a few fresh thyme leaves) 

1. Heat olive oil in a skillet over medium head. Add onions and cook a couple of minutes, then add the okra — cook and stir or toss until the okra is tender but not mushy (about 5+ minutes). Add salt and pepper, thyme leaves and creole seasoning to taste. 
2. If using raw shrimp, add it near the end of the okra’s cooking period and cook until shrimps turn pink. If adding pre-cooked shrimp, add and heat. Add additional seasoning if needed.
3. Spoon Cheesy Grits (or polenta) into a bowl and top with shrimp and okra. Garnish with a sprig of fresh thyme if desired. 

Smothered Pork Chops . . . fall comfort food menu

With the beginning of fall, we turn to comfort food menus. In this case— Smothered Pork Chops, Mashed Potatoes and Green Bean Bundles with Fluffy Dinner Rolls.

Smothered Pork Chops   Serves 6

6 pork chops 

Kosher salt & freshly ground black pepper, to taste

1 1/2 teaspoon garlic powder

1 1/2 teaspoon smoked paprika

1/2 cup all-purpose flour

4 tablespoons butter

2 tablespoons olive oil

1 medium-sized yellow or white onion, cut & sliced into half moons

4 cloves of garlic, finely minced

1 1/2 teaspoons fresh thyme, de-stemmed

2 cups chicken stock or broth

1/2 cup+ heavy whipping cream

1. Use a paper towel to pat dry the pork chops on both sides. Season the chops with salt/pepper- to taste, along with the garlic powder and smoked paprika on all sides. Rub the spices into the chops. Then set the pork chops aside.
   
2. Add the flour into a shallow pie plate or dish. Dip each pork chop into the flour, coating well on all sides, and then shake off excess flour/Add the floured pork chops to a small baking sheet/platter and repeat the process until all the pork chops are coated in flour- but do not discard the remaining flour, set aside.
   
3. In a large non-stick skillet (at least 10-inches or larger), heat the butter/olive oil over medium heat.
4. Once the mixture sizzles, gently swirl skillet to evenly coat the bottom, add the pork chops into the skillet. Careful not to overcrowd the pan, depending on the size of your chops, you may have to cook them in batches. Cook thicker pork chops for about 4-5 minutes on each side; thinner chops for 3-4 minutes, or until a nice brown sear/crust appears. Then transfer the fried pork chops to a clean baking sheet/platter and cover them with foil.
   
   
   

   
5. Add onions to the skillet and sauté, stirring often. Allow the onions to break down and caramelize until they reach a deeply golden-brown color, about 8-10 minutes. Then add in the garlic and continue stirring until fragrant, about 1 minute.
   
6. Take 2 tablespoons of the reserved flour and sprinkle it into the skillet. Stir the flour into the onion mixture until it absorbs the butter/oil in the skillet and flour is completely dissolved.
   
7. Sprinkle in the fresh thyme and stir together once more. Pour in the stock and use a wooden utensil to stir the stock into the mixture, scraping up any bits on the bottom of the pan. Continue cooking until the mixture starts to thicken some, about 2 minutes.
8. Stir in the heavy cream to bring the gravy together and allow the mixture to come up to a simmer. Then taste the gravy and adjust it to your preference by adding more salt/pepper, as desired.
9. Add in the pork chops along with any residual juices and spoon the gravy over them. Reduce the heat to medium-low and let the chops simmer in the gravy to finish off, about 10-15 minutes more or less (time depends on thickness of the chops; internal temperature of chops should be at least 145°.). The gravy will thicken nicely, take on a deeper color, and meld with the pork chops.
10. Then remove from heat and let the dish cool for 5 minutes. 
    
    
    
    

Recipe without photos . . .

Smothered Pork Chops   Serves 6

6 pork chops 

Kosher salt & freshly ground black pepper, to taste

1 1/2 teaspoon garlic powder

1 1/2 teaspoon smoked paprika

1/2 cup all-purpose flour

4 tablespoons butter

2 tablespoons olive oil

1 medium-sized yellow or white onion, cut & sliced into half moons

4 cloves of garlic, finely minced

1 1/2 teaspoons fresh thyme, de-stemmed

2 cups chicken stock or broth

1/2 cup+ heavy whipping cream

1. Use a paper towel to pat dry the pork chops on both sides. Season the chops with salt/pepper- to taste, along with the garlic powder and smoked paprika on all sides. Rub the spices into the chops. Then set the pork chops aside.
2. Add the flour into a shallow pie plate or dish. Dip each pork chop into the flour, coating well on all sides, and then shake off excess flour/Add the floured pork chops to a small baking sheet/platter and repeat the process until all the pork chops are coated in flour- but do not discard the remaining flour, set aside.
3. In a large non-stick skillet (at least 10-inches or larger), heat the butter/olive oil over medium heat.
4. Once the mixture sizzles, gently swirl skillet to evenly coat the bottom, add the pork chops into the skillet. Careful not to overcrowd the pan, depending on the size of your chops, you may have to cook them in batches. Cook thicker pork chops for about 4-5 minutes on each side; thinner chops for 3-4 minutes, or until a nice brown sear/crust appears. Then transfer the fried pork chops to a clean baking sheet/platter and cover them with foil.
5. Add onions to the skillet and sauté, stirring often. Allow the onions to break down and caramelize until they reach a deeply golden-brown color, about 8-10 minutes. Then add in the garlic and continue stirring until fragrant, about 1 minute.
6. Take 2 tablespoons of the reserved flour and sprinkle it into the skillet. Stir the flour into the onion mixture until it absorbs the butter/oil in the skillet and flour is completely dissolved.
7. Sprinkle in the fresh thyme and stir together once more. Pour in the stock and use a wooden utensil to stir the stock into the mixture, scraping up any bits on the bottom of the pan. Continue cooking until the mixture starts to thicken some, about 2 minutes.
8. Stir in the heavy cream to bring the gravy together and allow the mixture to come up to a simmer. Then taste the gravy and adjust it to your preference by adding more salt/pepper, as desired.
9. Add in the pork chops along with any residual juices and spoon the gravy over them. Reduce the heat to medium-low and let the chops simmer in the gravy to finish off, about 10-15 minutes more or less (time depends on thickness of the chops; internal temperature of chops should be at least 145°.). The gravy will thicken nicely, take on a deeper color, and meld with the pork chops.
10. Then remove from heat and let the dish cool for 5 minutes.