Season chops generously on both sides with salt and pepper and set aside to come to room temperature.

Put a large heavy saucepan with a tight-fitting lid over medium-low heat (we like to use our Lodge Manufacturing 3-quart enameled casserole) and add butter. When melted, add onion and cook, stirring occasionally, until onion is very soft, about 30 minutes. Increase heat to medium-high and cook, stirring often, until onions begin to brown, about 5 minutes. Add garlic and cook 1 minute. Remove from heat, transfer onion mixture to a bowl, and set aside.

Spread flour on a plate and dip pork chops in flour, turning to lightly coat both sides.

Return saucepan to medium-high heat and add vegetable oil; when the oil begins to shimmer, add the chops and cook, turning once, until golden brown on both sides. Remove to a platter (they will not be cooked through), reduce heat to low, and add chicken stock. Bring to a low simmer, scraping up any browned bits.

Return the chops to the pan, spread onion mixture over chops, cover pan tightly, and simmer until chops are ford-tender, about 1 hour, adding additional stock if necessary. Serve hot.

Makes 4 servings.