1/2 c. oil
5 med. onions, cut into 2" chunks
5 med. baking potatoes, cut into 2" chunks
6 center cut pork chops, 1 1/2" thick
4 tbsp. flour
1 (13 oz.) can beef broth
1 c. dry white wine
1/4 tsp. salt
1 tsp. pepper
1/2 tsp. thyme

Heat half the oil in a large oven proof skillet (3" deep). Add onions and cook until brown, stirring frequently. Add more oil if needed. Add potatoes. Stir until light brown, about 15 minutes. Remove. Add more oil, if needed, and add pork chops. Increase heat to medium high and brown chops on both sides. Remove pork chops to a dish. Remove all but 4 tablespoons drippings from skillet. Add flour. Cook and stir over medium heat until 3 minutes. Add broth, wine, salt, pepper and thyme. Cook and stir until smooth and blended. Heat to boil. Reduce heat and simmer for 1 to 2 minutes. Remove sauce to bowl. Recipe can be made ahead to this point. Heat oven to 350 degrees. Return chops to skillet. Top with onions and potatoes. Pour sauce over all. Cover tightly. Bake until meat and vegetables are fork tender, about 1 hour. 6 servings.