Optional quick brine (30 minutes) — Dissolve 1 tbsp kosher salt in 4 cups (1 L) cold water in a bowl and submerge the pork chops for 30 minutes in the refrigerator. Why: a short brine seasons the meat evenly and helps the chops retain moisture during searing so they stay juicy. If you’re short on time, skip the brine and increase the finishing seasoning slightly.

Remove chops from brine (if used), pat completely dry with paper towels and bring to near room temperature for 15 minutes. Why: a dry surface and room temperature meat sears better — moisture on the surface prevents a good Maillard crust.

Season both sides of the chops with the 2 tsp kosher salt (about 1/2 tsp per chop) and 1 tsp freshly ground black pepper. Lightly press the seasoning into the meat. Why: seasoning right before cooking avoids drawing out excess moisture but ensures flavor penetrates the crust.

Heat a large (12-inch) heavy skillet — cast iron preferred — over medium-high heat until shimmering. Add 1 tbsp olive oil and swirl to coat. Why: cast iron gives the most even heat and when hot it encourages a deep brown crust (Maillard reaction), which adds savory flavor.

Sear the chops: Place the chops in the pan away from you so they don’t steam. Cook undisturbed for 3–4 minutes until a deep golden-brown crust forms, then flip and sear the other side for 3 minutes. Reduce heat to medium. Why: searing undisturbed builds a flavorful crust that locks in juices; finishing at medium prevents the exterior from burning while the interior cooks.

Add 1 tbsp (14 g) unsalted butter and 2 sprigs of thyme to the pan. Tilt the pan and baste the chops with the melted butter for 1 minute. Why: butter and herbs add flavor and the basting patting the hot butter over the meat encourages even cooking and browning.

Transfer the chops to a plate and tent loosely with foil to rest while you make the onions and sauce. Why: resting redistributes juices so the pork stays moist when sliced.

In the same skillet over medium heat, add the remaining 1 tbsp butter. Add the thinly sliced onions and 1 tsp brown sugar; sauté, stirring occasionally, 8–12 minutes until they’re deeply golden and soft. Add the minced garlic during the last 60 seconds. Why: cooking the onions slowly caramelizes their natural sugars, giving a sweet-savory base that contrasts the pork’s richness; scraping up browned bits from the pan adds concentrated flavor to the sauce.

Deglaze the pan with 1/2 cup dry white wine or dry sherry, using a wooden spoon to scrape up any fond (browned bits). Cook 2 minutes to reduce and burn off alcohol. Why: deglazing dissolves flavorful browned bits into the liquid, forming the backbone of a glossy pan sauce.

Add 1 cup low-sodium chicken stock, 1 tbsp Dijon mustard and 1 tbsp apple cider vinegar (or lemon juice). Stir and simmer gently until slightly reduced, 3–4 minutes. Taste and adjust seasoning. Why: the stock lengthens the sauce; Dijon adds sharpness and emulsifies the sauce for a silky finish; acid brightens flavors and balances fat.

If you prefer a thicker sauce, whisk 1 tsp cornstarch with 1 tbsp cold water and stir into the simmering sauce, cooking 1 minute to thicken. Why: cornstarch creates a stable, glossy finish quickly without over-reducing the sauce.

Return the pork chops and any accumulated juices to the skillet, nestling them into the onions and sauce. Warm through for 1–2 minutes and baste once. Finish with the remaining thyme sprig and a sprinkle of chopped parsley. Why: reheating in the sauce coats the chops and melds flavors; short warming prevents overcooking the pork.

Plate: spoon onions and sauce over each chop. Serve immediately. Why: serving hot preserves the sauce texture and showcases the caramelized onions against the golden chop.