Cup of Yum
1. Peel and quarter the onion. Place into a high-powered blender or food processor and purée.
2. In a medium skillet, heat butter over medium heat. Add onion; cook a slow simmer, stirring occasionally, for about 10 minutes, until onions turn a light golden yellow color. Be careful not to burn them. Remove from heat.
3. Add can of coconut milk into pan, whisk until smooth. Transfer mixture to a medium bowl or slow cooker if making it now. Wipe out skillet.
4. Trim fat from pork chops.
5. In a medium bowl combine cornstarch, garlic powder, onion powder, thyme, salt and pepper. Whisk till well combined.
6. Dip each pork chop into cornstarch mixture until all sides are coated. Add any remaining cornstarch spice mixture to the onion-coconut milk mixture and whisk it in.
7. Add 2 tbsp butter to skillet and heat to medium-high. Add pork chops and cook 3-4 minutes or until golden and seared on the bottom. Flip pork chop over and cook additional 3-4 minutes until golden. Remove from heat.

Make it Now

Cup of Yum
1. Add chicken broth and Worcestershire sauce to slow cooker, whisk until smooth. Add pork chops to gravy, coating all sides.
2. Cook in slow cooker on low for 4-5 hours. Serve tender chops over rice or potatoes with extra delicious gravy sauce on top.

Make it a Freezer Meal

1. Allow pork chops to cool. Add porkchops and sauce mixture to labeled gallon-sized freezer-safe bag.
2. Seal, removing as much air as possible and freeze.