Season the pork chops on both sides with the salt, garlic powder, onion powder, and black pepper.

Heat the oil in a large, deep skillet over medium heat. Arrange the pork chops in the skillet leaving some space between them. Cook the chops for 3 minutes to brown. Turn each piece and cook another 2-3 minutes to brown the other side.

Take the skillet off the heat and remove the pork chops to a plate or pan. Keep warm by loosely covering it with a piece of aluminum foil, and/or place the plate in the microwave or oven to keep it away from drafts.

Do not wash or wipe the skillet. Place it back over medium heat and add the butter. When the butter is melted add the onions. Cook the onions for 2-3 minutes, stirring frequently, until they start to soften and turn a light golden color.

Next, add the flour and stir in with the onions. Cook the mixture for 1-1½ minutes to cook the raw flour a bit. Stir almost constantly.

Next, add the French onion soup and the chicken broth while stirring and gently scraping any bits off the bottom of the pan. Move around the skillet making small circles with a wooden spoon. Bring the sauce to a simmer.

Add the pork chops back to the skillet along with any juices collected on the plate and cover. The sauce should come back to a simmer right away. If it does not, raise the heat a bit, then lower it to medium-low when it gets going.

Cook for 10-15 minutes or until the largest pork chop is at least 145°F at its thickest part. Turn about halfway through the cooking time.

Lower the heat to low. Place a slice of cheese over each pork chop. Cover the skillet and cook about 1-2 minutes or until the cheese is melted.

Serve with mashed potatoes and vegetables, brown rice or your favorite side dishes.