The first step is to generously season the pork chops with salt and pepper.
Then, heat oil in a nonstick skillet on the stove over high medium heat.
Proceed to place the pork chops in and cook each side for about 4 to 5 minutes until golden brown. If your pork chops are not as thick as mine reduce the cooking time to 3 minutes each side. Set aside
Using the same pan with all those juices and bits of flavor from the chops add 1 teaspoon of olive oil and throw in the chopped onions stir them and cook for about 4 minutes or until soft.
Next, add the garlic and stir for one minute, add brown sugar and continue stirring. Then add the thyme, rosemary and stir until all is well combined.
Add the balsamic vinegar, cook for about a minute or two and add the stock. Let the juices reduce to at least half until slightly thickened.
Now add the pork chops into the sauce. Continue cooking the chops for about 10 to 15 extra minutes. Depending on the thickness of the pork chops cook you can reduce or increase the time to cook. The pork chops should have an internal temperature of 145 F.