Heat a large skillet to medium heat. Melt the butter and add the thinly sliced onions; reduce the heat to low.

Add a pinch of salt to the onions and stir occasionally. Caramelizing onions does take some time. Allow at least 15 minutes for this step. As the onions cook, moisture will evaporate from the pan, and the onions will begin to reduce and turn golden brown. If your onions are turning crispy, or cooking too quickly, reduce the heat.

While the onions are caramelizing, season the pork chops with Italian seasoning, garlic powder, onion powder, salt, and pepper.

When the onions have softened and are golden in color, remove them from the pan.

Increase the heat to medium, add the pork chops (add 1 tablespoon of olive oil to the skillet if needed), and cook the pork chops for 2-3 minutes on each side over medium heat until the pork chops are golden brown.

Add the cooked onions to the skillet alongside the pork chops. Pour in the beef broth and red wine. Increase the heat to medium-high and bring the mixture to a simmer. Allow the mixture to simmer uncovered, stirring occasionally for 7-10 minutes or until the sauce has reduced by half and thickened.

Add the shredded gruyere to the pork chops and reduce the heat to low and allow the dish to cook for 4-5 more minutes covered, until the cheese has melted completely. If you would like, you can pop the dish under the broiler to brown the cheese.