Prepare the Pork Chops:

1. Choose Your Chops: Both bone-in and boneless pork chops are suitable for this recipe. If using thicker cuts, you can tenderize them to an even thickness with a meat mallet for quicker cooking.
2. Dredge for Success: Season the pork chops with salt and pepper, then lightly coat them in flour. This not only thickens the gravy later but helps it cling to the meat for more flavor in every bite.

Make the Onion Gravy:

1. Prep the Onions Ahead: Cipollini or pearl onions work best for their sweetness. They can be blanched and peeled up to two days in advance, making meal prep faster. Store peeled onions in the refrigerator until ready to use.
2. Sauté and Simmer: After browning the pork chops, use the same pan to sauté the onions until golden. The addition of garlic, white wine, and thyme creates a base full of depth. Feel free to substitute thyme with rosemary or sage for a different flavor profile, but remember, a little goes a long way due to their potent flavors.
3. Grapes for Color and Taste: While red grapes add a beautiful color and sweetness to the dish, green seedless grapes are equally delicious. Choose based on preference or availability.
4. Thicken the Gravy: The flour from dredging the pork helps thicken the sauce as it simmers. Initially, the gravy may appear thin but will reach the perfect consistency as it cooks with the pork chops.
5. Finishing Touches:
   • Simmer: If using thicker pork chops, allow extra time to simmer in the sauce to ensure they’re fully cooked and tender. The sauce will reduce and thicken, enriching the flavors of the dish.
   • Serve: Once the pork is cooked to perfection and the gravy has thickened, arrange the chops on a platter, spoon the onions, grapes, and sauce over the top, and drizzle with balsamic vinegar for a final touch of acidity.