• Peel and quarter the onion. Place into a high-powered blender or food processor and purée.
• 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.
• 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.
• Trim fat from pork chops.
• In a medium bowl combine cornstarch, garlic powder, onion powder, thyme, salt and pepper. Whisk till well combined.
• 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.
• 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

• Add chicken broth and Worcestershire sauce to slow cooker, whisk until smooth. Add pork chops to gravy, coating all sides.
• 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

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