In a large skillet, heat the olive oil over medium-high heat. Season the pork chops with salt and black pepper
In the same skillet, add the thinly sliced onions and minced garlic. Sauté them until the onions become caramelized and golden.
Pour in the white wine (or beef broth if preferred) to deglaze the skillet. Scrape up any flavorful bits from the bottom.
Stir in the dried thyme and add the beef broth. Let the mixture simmer, allowing the flavors to meld together.
Return the seared pork chops to the skillet. Nestle them into the onion and broth mixture.
Let the pork chops simmer in the French onion sauce until they are cooked through and tender. This allows the chops to absorb the savory flavors of the sauce.
Plate your French Onion Pork Chops, and if desired, garnish with fresh parsley for a pop of color and freshness.