Peel the onions, remove the ends, cut in half, and then thinly slice into moon shape.

Preheat skillet over medium heat with 2 tablespoons of ghee or butter.

Once melted add in the sliced onions, minced garlic, and 1 teaspoon of kosher salt.

Cook onions until caramelized, stirring frequently for about 20 minutes or until onions have browned.

Remove onions from skillet, turn the heat up to medium-high heat and add 1 tablespoon of ghee.

Season pork chops with 1 teaspoon kosher salt, ground black pepper, garlic powder, and fresh thyme.

Add pork chops to the skillet and sear on both sides for 1-2 minutes depending on thickness (does not have to be cooked all the way through).

Once pork chops are seared, remove from skillet and turn the heat back down to medium.

Add caramelized onions back into the skillet and mix in the cassava flour. Mix until you can no longer see the flour.

Gently stir in Bare Bones Grass-fed Beef Bone Broth and bring to a simmer. Taste to see if you need additional kosher salt or ground black pepper.

Once simmering, add the pork chops back in, cover the skillet with a lid, and cook until pork chops are cooked through --between 155-160F or roughly 7-10 minutes depending on thickness of pork chops.

Serve over things like mashed potatoes or cauliflower mash.