Prepare the pork: Pat the pork chops dry with paper towels (dry surface browns better). Season both sides generously with kosher salt and freshly ground black pepper and let sit at room temperature for 10–15 minutes while you prep the onions. Allowing the meat to come slightly toward room temperature promotes even cooking and a better sear.

Caramelize the onions: Heat a wide skillet over medium heat and add 1 tablespoon olive oil and 1 tablespoon butter. Once the butter foams, add the sliced onions, a pinch of salt, and the optional 1 tsp sugar (the sugar speeds and deepens caramelization). Cook the onions, stirring every 2–3 minutes, lowering heat if they begin to burn. This slow browning (about 12–15 minutes) converts onion sugars and builds a sweet, savory base flavor—don’t rush it by turning the heat too high. When onions are deeply golden-brown, transfer them to a bowl and keep warm.

Sear the pork chops: Wipe the skillet clean and return to medium-high heat. Add the remaining 1 tablespoon olive oil. When the oil shimmers (hot enough to sear), add the pork chops. Sear without moving for 3–4 minutes until a deep golden crust forms—this Maillard crust provides concentrated savory flavor. Flip and sear the other side 2–3 minutes. If chops are very thick (1"+), sear the edges briefly on the fat rim to render and brown.

Finish in the pan: Reduce heat to medium, add 1 tablespoon butter, minced garlic, and thyme to the pan and spoon the foaming butter over the chops for 30–45 seconds. This basting enriches the crust and infuses subtle herb-garlic aroma. Pour in the chicken stock, scraping up browned bits (fond) with a wooden spoon—those browned bits are concentrated flavor for the sauce.

Simmer to temperature: Bring the stock to a gentle simmer. For 1" chops, cook 3–5 minutes per side in the simmering sauce until an instant-read thermometer reads 140–145°F (60–63°C) for slightly pink, juicy pork (the temperature rises a few degrees while resting). Cooking to 160°F will be fully cooked but drier. Use a thermometer for accuracy—visual cues can mislead.

Make the sauce: Transfer the chops to a warm plate to rest for 5–8 minutes (resting lets juices redistribute). Continue simmering the sauce to reduce by about 30–40% if needed, then stir in Dijon mustard and 1 tsp apple cider vinegar or lemon juice to balance richness. Remove from heat and whisk in the 1 tbsp cold cubed butter to mount the sauce—this silky finish thickens and gives shine. Taste and adjust salt and pepper.

Assemble and serve: Spoon the caramelized onions back into the pan to warm briefly (they’ll meld with the sauce). Plate each pork chop, spoon sauce and onions over the top, and garnish with chopped parsley. The hot sauce over the rested chop gives an immediate glossy, flavorful finish.

Cleanup & leftovers: Refrigerate any leftover sauce and onions in an airtight container for up to 3 days. Reheat gently on the stovetop (low heat) and add a splash of water or stock if it has thickened.