1/4 c. all-purpose flour
1 tsp. salt
1/2 tsp. black pepper
8 pork chops
2 tbsp. olive oil
1 tbsp. unsalted butter
3/4 c. onions, thinly sliced
1 c. chicken broth
1/2 c. heavy cream

Sift flour, salt and pepper together. Dip pork chops in mixture and shake off excess. Heat oil in large skillet and cook chops over medium-high heat until done. Remove from skillet.

To same skillet, add the butter and saut the onions until they are soft and dark golden brown. Stir in chicken stock and bring to a boil. Gradually add cream, stirring constantly for 3 minutes. Add chops back to skillet until warm and serve immediately. Pour extra sauce in bowl to accompany chops.