Preheat oven to 425 degrees F. dust both sides of the pork chops with salt, pepper, and set aside. Slice the onions thinly and reserve. Peel and quarter the potatoes then submerge in cold water until ready to use.

In a large high-sided oven- safe skillet, heat the butter and oil to sizzling on a medium-high stovetop . Place the chops in the pan and brown on each side. Remove the chops and set aside. You are not cooking them through at this point.

Add the onions to the skillet and cook over medium heat until tender and lightly browned..

Place the browned pork chops on top of half the onions.

Drain the uncooked potatoes, mix with thyme, and garlic.

Add the remaining onions over the chops. Add potatoes. Pour chicken stock over all. Add wine if used and additional thyme if desired.

Cover the skillet and bring contents to a boil on stovetop for 2 minutes.

Remove from heat and place covered skillet in the pre heated oven and bake for 1-1/2 to 2 hours or until pork chops are tender and cooked through.

CAUTION: USE POT HOLDERS

Remove cover, sprinkle chops with parmesan cheese and parsley and place under broiler for 1-2 minutes to lightly brown.

Plate and serve with your choice of vegetables. I steamed the baby carrots for 15 minutes then added the zucchini strips for 2-3 minutes.

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