Sprinkle pork chops with garlic powder, salt and pepper and sear in hot oil, until browned on each side. Remove to a plate.
In the same pan, melt a Tbs butter over a low heat and add a thinly sliced large onion, together with a crushed clove of garlic,
and sweat very gently for 15 minutes, until golden brown and caramelised, stirring regularly. Add a Tbs plain flour and stir
to incorporate, then pour in a cup of beef broth, stirring until smooth and thickening. Return the chops to the pan, baste with
the onion gravy then cover with thinly sliced Gruyère (or Emmental) cheese, cover the pan and simmer gently for 2-3 minutes,
until the chops are fully cooked and the cheese melted. Serve with your choice of potatoes and another vegetable.