Preheat your oven to 375°F (190°C).

Season both sides of the pork chops generously with salt and pepper.

In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the pork chops for about 3 to 4 minutes per side, until golden brown. Remove and set aside.

Reduce heat to medium and add butter to the same skillet. Add sliced onions and cook slowly, stirring occasionally, until caramelized (about 20 to 25 minutes). This step is crucial for developing deep, sweet flavor.

Stir in minced garlic and cook for 1 more minute until fragrant.

Pour in the beef broth, scraping up the brown bits from the bottom of the pan. Add thyme and simmer for 3 to 5 minutes to reduce slightly.

Return the pork chops to the skillet, nestling them into the onions. Top each chop with shredded cheese.

Transfer skillet to the oven and bake for 10 to 12 minutes, or until the cheese is melted and bubbly and pork is cooked through (internal temp 145°F).

Garnish with fresh parsley or thyme and serve hot with extra onion gravy spooned over each chop.