Smothered Pork Chops

Pat the pork chops dry with paper towels. Season both sides with sea salt, garlic powder, onion powder, and pepper.

Heat the olive oil in a Dutch oven over medium-high heat. Add the pork chops and sear on both sides, about 3 minutes per side without moving, until browned. Transfer the pork chops to a plate and set aside.

Reduce heat to medium-low or medium. Using the same Dutch oven, saute the sliced onions for 15-20 minutes, until caramelized.

Once the onions are caramelized, preheat the oven to 375 degrees F (190 degrees C).

Add the minced garlic and thyme leaves. Saute for about 1 minute, until fragrant.

Add the chicken broth. Scrape any browned bits from the bottom of the pan. Bring to a gentle boil, then simmer for about 2-3 minutes, until it gets thicker and the volume is reduced by at least 1/4.

Remove from heat. Add the cream cheese. Stir in the cream cheese until it melts into the sauce.

Return the pork chops to the Dutch oven and spoon the sauce and onions over them. Cover with the lid and bake for 20-25 minutes, until cooked through. (Time will vary depending on the thickness of your pork chops -- use a thermometer to check and cook to 145 degrees F (63 degrees C).)