Melt butter in a large pot over medium heat.

Add sliced onions and cook until translucent and water has evaporated (10-15 minutes), stirring constantly.

Pour in heavy cream and add tomato paste; stir until incorporated.

Transfer the onion mixture to a blender and process until smooth.

Strain the mixture through a metal sieve and set aside (soubise).

Preheat oven to 500°F.

Pour canola oil into a large iron skillet over medium-high heat.

Sprinkle pork chops with salt and pepper.

Add pork chops to the skillet and cook for about 3 minutes per side.

Check the internal temperature of the pork chops; if below 160°F, transfer to the oven.

Cook in the oven for 4-6 minutes more, flipping halfway through.

Remove the pork chops when the internal temperature reaches 160°F, and set aside to rest.

Pour off all the fat from the skillet.

Let the skillet cool for a minute, then set it over medium heat.

Pour in the red wine and raise heat to medium-high.

Scrape the bottom of the skillet with a wooden spoon to dislodge any browned bits (fond).

When the red wine has reduced by about one-fourth, whisk in approximately 1 1/2 ounces of the stewed onion puree (soubise).

Season with salt and pepper to taste.

Serve the pork chops with the sauce drizzled on top.