4 boneless Pork Loin Chops, or cutlets, about 1/2 inch thick, trimmed (1-1 1/4 pounds total)
¾ teaspoon kosher Salt
½ teaspoon Ground Pepper
1 tablespoon Extra-Virgin Olive Oil
2 cups thinly sliced Sweet Onions
1 teaspoon chopped Fresh Thyme
½ cup Unsalted Chicken Broth
½ cup Water
¼ cup Golden Raisins
3 tablespoons Balsamic Vinegar
1 tablespoon Butter
1 tablespoon chopped flat-leaf Parsley
Sprinkle pork with salt and pepper. Heat oil in a large skillet over medium-high heat. Add the pork and cook, turning once, until browned, about 2 minutes per side. Reduce heat to medium and continue cooking until an instant-read thermometer registers 140 degrees F, 3 to 5 minutes more. Transfer the pork to a plate and tent with foil.
Add onions and thyme to the pan; cook, stirring often, for 1 minute. Add broth and water; cover and cook for 5 minutes. Uncover and cook, stirring often, until the onions are soft and most of the liquid has evaporated, about 5 minutes. Stir in raisins and vinegar, scraping up any browned bits. Bring to a boil. Cook until thickened, about 3 minutes. Remove from heat and stir in butter. Serve the pork with the sauce, topped with parsley.