1Sprinkle chops with 1/4 tsp (1 mL) each of the salt and pepper.
2In large skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat.
3In batches, brown chops, about 6 minutes. Transfer to plate. Drain any fat from pan.
4In food processor with slicing blade, cut onions into 1/8-inch (3 mm) thick slices.
5In same skillet, heat 1 tbsp (15 mL) of the oil over medium heat; cook onions, parsley, sugar and 1/4 tsp (1 mL) each of the remaining salt and pepper, stirring often, until onions are golden, about 20 minutes. Stir in vinegar.
6Meanwhile, in food processor, slice potatoes.
7In 12-cup (3 L) casserole, toss potatoes with thyme and remaining oil, salt and pepper.
8Pour broth over top. Place pork chops and any juices on potatoes; cover with onions.
9Cover and bake in 425F (220C) oven until potatoes are tender, 50 to 60 minutes.
10Uncover and let stand for 5 minutes before serving.