Step 1

In a shallow baking dish, mix the flour, onion powder, and dried thyme together; set aside.

Step 2

Place the pork chops, two at a time, into a large freezer bag and pound them down to a thickness of about 1/2 an inch with a meat mallet. Remove the chops from the bag and repeat this process with the other two chops. When done, season the chops with salt and pepper.

Step 3

Dredge the pork chops, one by one, in the flour mixture. Put them onto a plate or cutting board.

Step 4

Melt half of the butter in a skillet over medium-high heat. When the butter is mostly melted, add half of the olive oil.

Step 5

When the butter and oil are lightly sizzling, transfer two pork chops to the skillet. Cook them for 3 minutes, then carefully flip them over and cook for another 2-3 minutes. Both sides should achieve a nice golden crust.

Step 6

When done cooking, transfer the chops to a paper-towel lined plate or cutting board, and repeat the process with the two other chops. (If your skillet is large enough to fit all four without overcrowding, do it all in one shot.)

Step 7

Preheat your oven broiler and position the oven rack just above the middle.

Step 8

Heat the remaining butter and oil in the pan. When the butter melts, add all of the onions into the pan and stir them to coat with the butter and oil. Lightly salt them, and stir in the fresh thyme.

Step 9

When the onions have softened and are golden in color (this should take about 5 minutes), add the garlic and sauté for about a minute.

Step 10

Pour white wine into the pan to deglaze, scraping up any pan bits. This will give the sauce extra flavor! Let it simmer for about a minute.

Step 11

While the wine simmers, whisk the beef stock, Worcestershire sauce, and flour together in a small bowl or cup. Add it to the skillet, and let it simmer until the mixture thickens, stirring often. This should take about 2-3 minutes.

Step 12

Nestle the pork chops into the pan and spoon some of the onion gravy over each one.

Step 13

Top the pork chops with shredded gruyère, then pop them under the broiler for just a few minutes—until the cheese melts and is bubbling and slightly golden. Keep a close eye on them, because every broiler is different and you don't want them to burn. Mine were done under my broiler in about 2-3 minutes.

Step 14

Remove the skillet from the oven, garnish the chops with toasted breadcrumbs and freshly chopped chives, and serve!