Step 1

Caramelise Onions: Melt butter on medium (or medium low for strong stoves). Add onion and garlic, cook 15 minutes until golden brown and caramelised, stirring regularly (see video). Remove from skillet.

Step 2

Prepare Chops: Sprinkle chops with garlic, salt and pepper.

Step 3

Sear: Add oil into skillet if needed. Turn heat up to high. Sear chops 1 minute on each side until nicely browned but not cooked inside. Remove onto plate.

Step 4

Gravy: Turn heat down to medium. Return onion into skillet, scraping in juices. Add flour, mix.

Step 5

Add beef broth and mix until incorporated. Season sauce to taste with salt and pepper.

Step 6

Simmer Chops in Sauce: When it comes to a simmer, give it a big stir then add pork chops.

Step 7

Top chops with cheese, cover with lid to melt and finish cooking the chops through - only 3 minutes for thin chops like I'm using. Internal temp of 160F/70C for no pink (or 155F/68C for blush of pink).

Step 8

Garnish: Remove lid, sprinkle with rosemary. Spoon over French Onion Gravy, then sprinkle with more rosemary.

Step 9

Serve immediately, over mashed potato or similar.