6 lg. pork chops (flour for dredging)
Salt and pepper
14 tbsp. butter
2 tbsp. oil
6 lg. onions, halved and sliced
1 heart of celery, chopped
1 tbsp. thyme
3 c. chicken stock

Dredge chops in flour seasoned with salt and pepper. In a large skillet, melt 2 tablespoons butter with the oil and saute chops until golden brown on both sides; they will not be cooked through. Remove chops and arrange in a single layer in a large shallow baking pan. Set aside. Pour off any fat and scrape any burned bits from skillet. Over moderate heat, melt remaining 12 tablespoons of butter. Add onions and cook, stirring occasionally, until they are very dark brown. The secret of the dish lies in onions that are almost caramelized about 30 minutes. Add celery heart and thyme. Stir. Add chicken stock and simmer 2 minutes. Pour sauce over chops. Seal pan tightly with foil and bake at 350 degrees for 1 hour. Serve with mashed potatoes, spinach or green beans. Makes 6 servings.