Put some vegetable oil in a frying pan (that has a lid) and pack in to it however many pork chops you want/can. I usually do 4 to 6 in a 10-12 inch pan. These can be bone-in or boneless, but thick cut is best. Brown on both sides. While the chops are browning, halve and slice up one or two onions. Amount depends on size of pan and size of onions. Color of onions doesn't matter. I've made this with white, yellow and red and all were good. When chops are browned on both sides, cover entire surface with onions. This is where the chops get their moisture, so be generous and cover thoroughly. Put the lid on, turn the heat to LOW and ignore for 90 minutes to 2 hours. When you take the lid off, the chops will be falling off the bone (if there was a bone) tender and the onions will be soft and thoroughly cooked and swimming in onion/pork chop juice. Remove the chops to a platter or pie pan, spoon a bit of juice over to keep moist and put in a warm oven to keep warm. Turn the heat up under the pan and cook the juice and onions down to about 1/2. Then turn heat down to medium low and gradually add the 1/3 cup of cream. Let simmer along until it is nice and thickened. Put a chop on your plate, cover with this great cream sauce and enjoy.

Serve with braised greens or a big salad.

Per serving:2.5 carbs & 24.3 grams protein{#'s are for 6 thick chops} -Per serving{6-3 oz. chops}:187.1 calories, 0.9 grams fiber, 12.8 grams fat,2.5 carbs{fiber subtracted}, 14.3 grams protein, WW 123 Points:5 **NOTE: I have changed the original recipe to less meat and less cream.