Directions

1. Slice pork loin into chops. Use your fingers to measure desired width of pork chop. We recommend one finger width (about 1/2") for thin chops, 2 fingers (about 1") for average chops (pictured here), or 3 fingers (about 1.5") for extra thick chops. Cook times will vary based on your chosen thickness. One full loin will give you about 16-1" chops, use 4 chops for this recipe. Freeze the remaining chops for future use or use within 3-5 days if refrigerated in an airtight container.
2. Combine salt, garlic powder, onion powder, and pepper and use to season both sides of each pork chop.
3. 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.
4. Reduce heat to medium-low or medium. Sauté the sliced onions in the Dutch oven for 15-20 minutes, until caramelized.
5. Once the onions are caramelized, preheat the oven to 375 F.
6. Add the minced garlic and thyme leaves and sauté for one minute, until fragrant.
7. Add the chicken broth to the Dutch oven. Scrape any caramelized bits from the bottom of the pan. Bring to a gentle boil, then simmer for about 2-3 minutes.
8. Remove from heat. Stir in the cream cheese until it melts into the sauce.
9. Return the pork chops to the Dutch oven and spoon the sauce and onions to cover the pork.
10. Cover with the lid and bake for 20-25 minutes, or until the internal temperature of the pork reaches 145 F. 
11. Serve and enjoy!