Pat pork chops dry with paper towel. Season with ½ teaspoon salt and ¼ teaspoon pepper. Let the pork come to room temperature while you prepare the onions.
In a large covered skillet over medium low heat, add 1 tablespoon oil, onions, and ¼ teaspoon salt, tossing to coat onions with oil.
Cover and cook for 10 minutes, stirring occasionally.
Uncover, stir, and continue cooking, uncovered, for 10 more minutes, stirring frequently, or until onions are softened and lightly golden brown.
Add garlic and continue to cook, stirring, for one minute or until fragrant. Remove onions and garlic to a plate. Carefully wipe out skillet with damp paper towel (this removes the sugars left behind from the onions, which will burn if left in the pan, alternatively, you could use a different pan).
Return pan to stove over medium heat and add 1 tablespoon of oil. Add pork to pan and cook for 4 to 5 minutes or until golden brown, flip, and cook for another 3 to 4 minutes.
Meanwhile, in a small bowl or measuring cup, whisk together sauce ingredients: broth, balsamic vinegar, mustard, and thyme.
Lower heat to medium low and return onions and garlic to pan along with the sauce mixture. Bring to a simmer and cook for 2 to 3 minutes or until internal temperature of pork reaches 140 to 145ºF when checked with an instant read thermometer.
Taste sauce and season as desired before serving immediately.
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Notes
This recipe can be gluten-free and Whole30 compliant, just make sure to read labels (chicken broth, mustard, and balsamic vinegar in particular).
Leftover chops can be refrigerated for up to 3 days or frozen for 3 months. Reheat gently so the pork doesn't dry out.