Pat pork chops dry with paper towel. Mix salt and pepper together and season pork chops on both sides with the mixture.

Heat ½ tbsp of oil in a large oven safe skillet over medium heat. Allow the oil to get hot and then place the chops in the skillet to sear. Cook the pork chops for 3 minutes each side.

While those are cooking, slice the yellow onion in half and then into thin slices and preheat the oven to 375F.

Remove the pork chops from the skillet and reduce the heat to medium-low. Pour the sliced onions into the skillet along with ½ tbsp of oil and 1 tbsp of butter.

Allow the onions to cook for 15 minutes tossing frequently. 

Season with a pinch of salt and add the brown sugar and onion powder to the skillet. Toss and saute for another 2 minutes.

Pour the beef broth into the skillet and allow the mixture to simmer for 5 minutes.

Turn off the heat and nestle the seared pork chops into the pan and top each one with some of the sauted onions. Top each pork chop with shredded gruyere cheese.

Place in the oven to bake for 8-12 minutes depending on thickness of the chops - cook until internal temperature reaches 145F.

Remove from the oven and serve.