Directions: Cut the pork crosswise in 8 pieces and flatten each piece with your hand to about 1 inch thick. Combine the flour, salt, and pepper on a piece of wax paper; lightly coat the pork with the mixture. In a large nonstick skillet over medium-high heat, heat the oil. Add the pork and cook until browned on both sides, about 5 minutes. Remove to a plate. Add the onion to the skillet and cook, stirring occasionally to scrape up browned bits on the bottom of the pan, until golden brown, about 7 minutes. Lower the heat if it is browning too quickly. Return the pork and any juices to the pan and spoon some of the onion over the top. Sprinkle with the thyme, salt, and pepper and pour the wine over the top. Cover and cook over low heat until the pork is slightly pink in the center, about 10 minutes. Serves 4.