Extra-Juicy Pork Chops

• 4 (1-inch-thick) pork chops (10 oz. each)
• Kosher salt
• Black pepper
• 1 tablespoon olive oil
• 1 red onion, halved and sliced 1/4-inch thick
• 1 cup dry white wine or water
• 2 teaspoons fresh thyme leaves
• 1/2 teaspoon sugar
• 1 tablespoon butter

1. Season both sides of pork chops with salt and pepper. Heat a large skillet over medium-high heat. Add olive oil. Add pork chops, reduce heat to medium and cook, turning once, until nicely browned and juices run clear, about 10 minutes. Transfer to a plate and tent with foil to keep warm.
2. Pour off extra grease from pan. Put onion in same pan and cook for 3 minutes. Stir in wine and thyme. Increase heat to medium-high and bring liquid to a boil. Reduce heat and simmer until reduced by half, about 3 minutes. Stir in sugar. Add butter and any accumulated juices from pork and stir to combine.
3. Serve pork chops with onions and pan juices spooned on top. Serve with a green vegetable and bread.

pork chops, kosher salt, black pepper, olive oil, red onion, white wine, thyme, sugar, butter

Taken from www.myrecipes.com/recipe/extra-juicy-pork-chops (may not work)