Slice the onions into thin 1/4-inch half-moons and mince the garlic cloves. In a small bowl, combine the garlic powder, smoked paprika, salt, and black pepper to create your seasoning blend. Pat the pork chops dry with paper towels—this is crucial for getting a good sear—then generously season both sides with your spice mixture, making sure to coat evenly.

Melt the butter in a large skillet over medium heat. Add the sliced onions and minced garlic, stirring occasionally, and cook for about 15 minutes until the onions are deeply caramelized and golden brown. This long, slow cook develops the rich, sweet onion flavor that's the heart of this dish. Once caramelized, transfer the onions and garlic to a plate and set aside.

Add the oil to the same skillet and increase heat to medium-high. Once the oil shimmers, carefully place the seasoned pork chops in the pan and sear for about 1 minute per side until they develop a golden-brown crust. This creates a flavorful exterior through the Maillard reaction. Remove the seared pork chops and set them aside on a clean plate.

Return the caramelized onions and garlic from Step 2 to the skillet over medium heat. Sprinkle the flour over the onions and stir constantly for about 1-2 minutes to cook out the raw flour taste and create a light roux base. This will help thicken your sauce and add body to the broth. I like to let the flour toast slightly for deeper flavor development.

Gradually pour in the beef broth while stirring constantly to avoid lumps and create a smooth, velvety sauce. Season with a pinch of salt and black pepper to taste. Bring the sauce to a gentle simmer and let it cook for 2-3 minutes to meld the flavors. The sauce should coat the back of a spoon lightly.

Nestle the seared pork chops back into the simmering sauce, arranging them so they're partially submerged. Reduce heat to medium-low and place a slice of Gruyere cheese on top of each pork chop. Cover the skillet and let it cook until the pork reaches an internal temperature of 160°F (about 4-5 minutes), and the cheese is melted and slightly golden. The covered pan creates steam that gently finishes cooking the pork while melting the cheese perfectly.

Remove from heat and garnish with the fresh thyme and rosemary for a classic French onion touch. Serve the pork chops immediately in shallow bowls or plates, spooning the rich onion sauce generously over the top. This dish pairs beautifully with creamy mashed potatoes or crusty bread to soak up every drop of sauce.