Preheat the oven to 375°Fahrenheit.

In a small bowl, mix together the thyme, rosemary, garlic powder, salt, and pepper.

Rub the pork chops with olive oil and sprinkle the herb mixture evenly over both sides.

In a large oven-safe skillet, melt the butter over medium-high heat. Add the seasoned pork chops and sear for 2-3 minutes on each side until golden brown.

Remove the pork chops from the skillet and set aside on a plate.

In the same skillet, add the sliced onions. Sauté for 7-10 minutes, or until the onions are softened and caramelized.

In a small bowl, whisk together the chicken broth, Dijon mustard, and honey.

Pour the chicken broth mixture over the onions, stirring to combine.

Return the seared pork chops to the skillet, nestling them into the onion mixture.

Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the pork chops are

cooked through (internal temperature should reach 145°F) and the onions are tender.

Remove from the oven and let the pork chops rest for 5 minutes before serving.