Preparation Steps

• To a large, heavy-bottom skillet or braising pan, add the onions, butter, and cook over medium heat for about 5 minutes to melt the butter; stir nearly constantly until butter melts.
• Reduce the heat to medium-low and add 1/4 cup reduced sodium beef broth.
• Evenly season the pork chops on both sides with the salt, pepper, garlic powder (or fresh garlic), dried thyme (or fresh thyme), and dried rosemary (or fresh rosemary).
• Select Option 1 (faster, 2 skillets) OR Option 2 (slower, 1 skillet) for caramelizing onions. (For 1 skillet method: Cook the onions for about 30 to 45 minutes over medium-low to low heat, or until the onions have caramelized and are a nice, deep brown color; stir intermittently. When the onions are done and have caramelized, remove them from the skillet, and set them aside on a plate. To the skillet, add the olive oil, pork chops, and sear over medium-high heat for about 3 minutes per side. Take them out and set them aside on a plate. They will not be done at this point.)
• Add the flour to the pan juices and cook over medium-high heat for 1 minute; whisking nearly constantly to create a roux.
• Add the remaining 1 cup beef broth and the white wine (or chicken broth), and whisk to combine. Use caution when adding liquids as they will bubble up vigorously.
• Add the caramelized onions back into the skillet and stir to combine and coat with the broth-wine mixture.
• Turn the heat to medium-low, add the pork chops back in, evenly distribute and sprinkle both cheeses over the top of all the pork chops, and nestle the chops in the onions. Simmer for another 10 minutes, or until pork is done. Covering with a lid can help the cheese melt faster.
• Pork is done when the thickest part reads 145F according to a digital thermometer. It's suggested to remove the pork from the skillet at about 140F, and allow it to rest on a platter covered with foil for carryover cooking.
• Serve immediately, as this recipe is best enjoyed warm and fresh.