Mix garlic powder, onion powder, kosher salt, ¼ tsp dried thyme, and smoked paprika in a small bowl.
Brush all sides of pork chops with olive oil.
Sprinkle the dry seasoning mix over the pork chops, making sure you get the sides as well.
{optional}: refrigerate pork chops covered for up to 24 hours. If possible, remove pork chops from the fridge 30 minutes before cooking them.
Start French Onion Sauce
In a large heavy bottomed pan, melt butter over medium-low heat.
Add olive oil and onions, and cook, stirring often while the pork chops are cooking in the air fryer.
Start Pork Chops in Air Fryer
Brush olive oil on the air fryer basket and add pork chops.
Bake at 370F for 10 minutes, flip and bake for another 2-5 minutes.
Using an instant read thermometer, check each pork chop to make sure it registers 145F.
Remove pork chops to a plate, loosely place a piece of foil over them, and allow them to rest for 5 minutes.
Finish French Onion Sauce
When the onions are browned and caramelized (about 10 minutes from starting them), sprinkle 2 tbsp of flour and ½ tsp dried thyme over the top and stir. Cook for 1 minute.
Slowly stir in beef broth, scraping the bottom of the pan as you go. Cook for about 1 minute, or until the broth is bubbling and has reduced by about 1/3.
Cook for about 1 minute, or until the broth is bubbling and has reduced by about 1/3.
Turn off the burner, and nestle the pork chops in the pan with the onions. Top each pork chop with 1 slice of provolone.
Broil on high for 1-3 minutes (watch closely so it doesn't burn) or until the cheese is lightly browned and bubbly.
Serve each pork chop topped with the french onion sauce.
Notes
Stovetop Instructions:Sear seasoned pork chops for 2-3 minutes on each side with 1.5 tbsp olive oil in a cast-iron skillet on medium-high.Reduce heat to low and cook for 5 minutes on each side or until the temp reaches 145F. If possible, allow the pork chops to sit at room temperature for 15-30 minutes prior to cooking. Taking the chill off the meat will lead to juicier chops.Pork is fully cooked at 145F, but with this recipe, it is ok if the chops register at 140F as long as the juices are running clear. The chops will rest for a few minutes and then also go under the broiler for a few minutes.