Chop or slice the onions, and stir through the salt, brown sugar and baking soda and allow to stand at least 10 minutes.

Preheat a cast iron skillet and then add a tablespoon each of olive oil and butter.

Add the onions, and gently cook over medium heat.

The goal is to caramelize them but not burn them so it will take a while, 30-40 minutes.

When close to done, add the balsamic vinegar to the onions and stir through.

When the onions are caramelized, remove them from the pan.

Add some more oil to pan. Season and brown the pork chops.

Cook the chops to 140 degrees F and remove them from the pan.

Add the beef broth to the pan and stir/scrape to de-glaze the pan.

Add the flour, whisk it into the beef broth, and then bring it back to a simmer to thicken.

Add the onions back to the pan and then place the loin chops on top of the onions in the skillet.

Spoon some sauce and onions over the chops and then cover each chop with Swiss cheese.

Place the skillet in a 375 degree oven for 5-7 minutes.

Remove from the oven and sprinkle with fresh parsley.