To begin, rub a teaspoon of cajun seasoning onto each pork chop.

In a shallow dish, combine 1 1/2 cup all-purpose flour with 1 tsp black pepper and 1/2 teaspoon of salt. Stir those together.

In a large skillet, heat a tablespoon each of extra virgin olive oil and butter over medium high heat.

Dredge the seasoned pork chops in the flour, shaking loose any excess flour. After you have dredged all of the pork chops, do not discard the flour yet.

When all of the pork chops are browned, add the renaming butter and oil to the same skillet.

Add in the sliced red onion and saute over medium-low heat until the onions are golden and tender.

Sprinkle the onions with 3 tablespoons of the reserved dredging flour. Stir the flour into the onions and cook for just a minute over medium heat.

Add in the half & half, chicken broth, thyme, and remaining salt & pepper. Stir these together and cook over medium heat until the gravy thickens and comes to a gentle boil.

Enjoy!