Preheat the oven to 400ºF.

Pat the pork chops dry and season with 1½ teaspoons Beau Monde seasoning, 1 teaspoon kosher salt, and ½ teaspoon black pepper.

Heat 1 tablespoon extra virgin olive oil in an ovenproof skillet over medium-high heat. Add the pork chops and cook without moving for 2 minutes until well-browned. Flip and add the onions around the pork chops. Add a pinch of salt to the onions. Sear for 1 to 2 minutes more. Pour in the vermouth and bring to a boil. Turn off the heat.

Transfer the pork chops to the oven for 12 to 14 minutes or until an instant-read thermometer reaches 140ºF or your desired internal temperature. Remove from the oven.

Transfer the pork chops to a platter and rest for 5 minutes.

Return the sauce and onions to a simmer over low heat. Cook for 3 to 4 minutes, stirring often, until the sauce reduces. Taste and add salt and pepper if needed.

Spoon the onions and sauce over the pork chops and serve with freshly minced chives on top. Enjoy!