Heat a cast iron skillet over high heat. Season the pork chops with salt and pepper and add to the skillet once hot. Sear for 2 minutes per side and remove from heat.
Cut 1 onion into thin slices. Cut the second into quarters.
Add 1 tablespoon of oil to the skillet, do not drain the drippings from the pork. Add the sliced onions and a pinch of salt to the pan. Cook for 5 minutes, add water and deglaze the pan, then add the crushed garlic cloves. Cook for 4 more minutes to caramelize the onions. *Tip: to crush the garlic cloves, place them on a wooden cutting board and use a spoon to press down until crushed.
Remove the onions and garlic from the skillet and add to a food processor. Puree for 20 seconds. Transfer to a medium mixing bowl. Add melted butter, dijon, garlic powder, dried minced garlic, white pepper and onion powder. Whisk until smooth.
Add 4 spoonfuls of the pureed caramelized garlic and onion to the bottom of a casserole dish for the pork chops to be placed on top of. (just enough to make a thin coat on the bottom) Place pork chops on top, then scoop remaining onion mixture over the top of each. Place rosemary springs and onion quarters around the sides of the casserole dish. Cover with foil. Place the casserole dish into the oven on the center rack and bake for 15 minutes, then uncover and bake for 10 more minutes. **Make sure the internal temperature of the pork chops registers 145 °F (63 °C). Cooking time can vary depending on the thickness of the pork chops. Our pork chops were 1” thick and came to temp at 25 minutes.
Remove from the oven and let rest for 5 minutes before serving. Top with chopped chives and enjoy!