To a large, heavy-bottom skillet or braising pan, add the onions, butter, and cook over medium heat for about 5 minutes to melt the butter; stir nearly constantly until butter melts.

Reduce the heat to medium-low and add 0.25 cup reduced sodium beef broth.

Evenly season the pork chops on both sides with the salt, pepper, garlic powder, dried thyme, and dried rosemary.

Cook the onions for about 30 to 45 minutes over medium-low to low heat, or until the onions have caramelized and are a nice, deep brown color; stir intermittently. When the onions are done and have caramelized, remove them from the skillet, and set them aside on a plate. To the skillet, add the olive oil, pork chops, and sear over medium-high heat for about 3 minutes per side. Take them out and set them aside on a plate. They will not be done at this point.

Add the flour to the pan juices and cook over medium-high heat for 1 minute; whisking nearly constantly.

Add the remaining 1 cup beef broth and the dry white wine, and whisk to combine. Use caution when you add the liquids as they will have a tendency to produce a lot of steam and bubble up vigorously for a few seconds.

Add the onions back into the skillet and stir to combine and coat with the broth-wine mixture.

Turn the heat to medium-low, add the pork chops back in, evenly distribute and sprinkle both cheeses over the top of all the pork chops, and nestle the chops in the onions, creating space for them as needed, and simmer for another 10 minutes, or until pork is done. You can put the lid on at this point to encourage the cheese to melt a bit faster.

Pork is done when the thickest part of the pork chop reads 145F according to a digital thermometer. Remove the pork from the skillet at about 140F, and allow it to rest on a platter covered with foil. The internal temperature will rise to 145F.