Preheat oven to 400°F.

In a cast iron skillet add half the olive oil and heat over medium-high heat.

Add the sliced onions and cook for 5 minutes on medium heat then reduce heat to medium/medium-low and cook for an additional 15 minutes to caramelize the onions.

While those cook, place the pork chops on a plate and season with salt, pepper, and spices.

Once the onions are caramelized, transfer to a plate.

Turn the heat back up to medium and add the pork chops. Cook for 5 minutes on each side, then transfer to a plate.

Return the onions to the skillet, add the remaining olive oil, and sprinkle with flour.

Stir to combine. Add the chicken stock 1 cup at a time and cook until the sauce thickens, about 5-7 minutes.

Add pork back into the skillet and top each pork chop with a slice of provolone and sprinkle with gruyere cheese.

Place the skillet in the oven and cook for 8-10 minutes, until the pork is fully cooked to an internal temperature of 145°F.

Remove from heat and top with fresh sprigs of thyme. Enjoy!