Garlic-Thyme Pork Chops

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4 loin or rib pork chops (bone-in)
1 1/4-1 1/2" thick
1 cup dry white wine, vermouth or apple juice
1/2 tsp. cornstarch
1/2 tsp. water
3 tbsp. olive oil
3 cloves garlic, minced
1/2 tsp. coarsely ground black pepper
1/4 tsp. salt
3 medium, red onions, quartered Preheat broiler. Place pork chops in the broiler pan. Arrange onions around pork chops. Broil 4" from the heat for 9 minutes. Glaze: In a medium saucepan, bring wine or apple juice to boiling; boil uncovered on high for 4 to 5 minutes or until reduced by about half. Meanwhile, combine cornstarch with 1/2 teaspoon water; stir into wine or apple juice. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in oil, garlic, 2 tablespoons of the thyme or basil, pepper and salt. Measure out 1 tablespoon of glaze. Set aside. Turn pork; broil 9-13 minutes more or until juices run clear, brushing pork and onions with glaze during the last 5 minutes of cooking. Remove onions to a small serving bowl. Stir the reserved glaze and thyme or basil into onions and pour into serving bowl. Makes 6 servings.