Black pepper, garlic powder, onion powder, and salt are used to season the pork chops on both sides.

In a big, deep skillet, warm the oil over medium heat. The pork chops should be arranged in the pan with sufficient space between them. To brown, cook the chops for three minutes. For a second or two more minutes, turn each item over to brown the other side.

After removing the pork chops from the skillet, place them on a plate or other container. To prevent drafts, place the dish in the oven or microwave and cover loosely with aluminum foil to keep it warm.

Avoid cleaning or wiping the skillet. Return it to medium heat and stir in the butter. Add the onions when the butter has melted. Stirring constantly, cook the onions for two to three minutes, or until they begin to soften and take on a light golden hue.

Stir in the onions after adding the flour. For the raw flour to cook a little, simmer the mixture for 1 to 1½ minutes. Stir nearly all the time.

Then pour in the chicken broth and the French onion soup, stirring and carefully scraping off any remnants from the pan's bottom. Using a wooden spoon, move in tiny circles throughout the skillet. Simmer the sauce for a while.

Return the pork chops to the pan, adding any liquids that have accumulated on the dish, and cover. Return the sauce to a simmer immediately. If not, turn the heat up a little, and after it starts, reduce it to medium-low.

Cook until the thickest section of the biggest pork chop reaches a temperature of at least 145°F, 10 to 15 minutes. After about half of the cooking time, turn.

Reduce the temperature to a minimum. Put a piece of cheese on top of every pork chop. Once the cheese has melted, cover the skillet and heat for one to two minutes.

Serve with your preferred side dishes, brown rice, or mashed potatoes and veggies.