My Family's Favorite Pork Chops

4 pork chops, cut really thick (no less than 1 inch)
2 large onions, sliced paper thin
olive oil
Pork Rub (optional)
Fresh cracked black pepper
Salt to taste

About 30 minutes ahead, season the chops all over with either the Pork Rub or the salt and pepper. Wrap tightly in plastic wrap and set aside. Do NOT put in refrigerator. Lightly coat a good skillet (I like cast iron) with a little olive oil and preheat over medium heat. Saute the onions until translucent but do not brown at this stage. Remove from pan to a bowl and set aside. In same pan, add the chops; reduce heat to medium/low, cover and allow to cook undisturbed for up to 7 minutes for really thick (like 2-3 inch) chops or up to 4 minutes for thinner ones. Chops should be beginning to brown when checked. Turn chops over and repeat, adding the onions back to the pan the last 5 minutes of cooking. Transfer finished chop to serving plate, spooning the caramelized onions over the top.

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