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1
Preheat oven to 350u00b0F.
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2
Melt 1 tbsp butter in 1 tsp olive oil in medium sized, oven proof sauce pan over medium/medium high heat.
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3
Add red onion. Let cook, stirring constantly for 20 minutes.
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4
While onions cook, mix 1 1/2 tsp lemon juice, 1 tsp brown sugar, 1 tsp minced garlic, the 2 tbsp chicken broth and 1 tbsp olive oil in a small bowl.
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5
Add 2 tbsp of chicken broth to onions at a time, letting sizzle and cook away. Repeat until no broth remains.
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6
Butterfly pork chops and sprinkle inside and out with salt and pepper.
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7
Spread goat cheese evenly inside each pork chop, leaving room around edges.
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8
Once onions are brown and caramelized, add a spoonful of onions to top of goat cheese in each pork chop. There will be onions remaining in the pan. Add lemon mixture to pan with onions and simmer, scraping down the sides of the pan.
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9
Close pork chops and dust with flour. If you are having trouble keeping them together, use toothpicks or mini skewers. However it is better if you can work without, as the escaped goat cheese comes in handy in the sauce later!
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10
Melt 1 tbsp butter in skillet over medium heat and cook pork chops for 2-3 minutes on each side, until seared and brown.
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11
Put pork chops and any drippings into the pan with the simmering onion/lemon mixture and place in oven.
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12
Cook for 20-25 minutes, depending on the thickness, or until cooked through but still tender.
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13
Remove pan from oven and place back on medium low heat. Remove pork chops and whisk in heavy cream and let come to a bubble. Add parsley. Spoon over pork chops and enjoy!
