Ingredients

• 2 tablespoons, il Fustino extra virgin olive oil
  
• 6 pork chops - at least 1/2 inch thick
  
• 1/2 medium, red onion - chopped fine
  
• 4 cloves, garlic - coarsely chopped
  
• 1/4 cup, il Fustino fig balsamic vinegar
  
• 1 teaspoon, thyme
  
• kosher salt and freshly ground black pepper
  

Method

1. Lay pork chops on a large plate or cookie sheet and pat dry with paper towels on both sides.
   
2. Sprinkle chops on both sides with salt and a good grind of black pepper.
   
3. In a large frying pan, heat olive oil over medium high heat. Add pork chops and brown for 3-4 minutes on both sides. Remove and keep warm.
   
4. Pour or spoon off accumulated fat, keeping brown bits until you have about 1 tablespoon left.
   
5. Add onion and cook, stirring, until lightly browned.
   
6. Add garlic and cook for 2-3 minutes more.
   
7. Add thyme.
   
8. Add Fig Balsamic vinegar. Reduce heat to medium and bring to a boil. Reduce to half, stirring constantly.
   
9. Return pork chops to pan along with any accumulated juices. Cover and let cook for 3-4 minutes, basting with sauce occasionally. Remove cover.
   
10. Flip over chops and let them bathe in the sauce a bit more.
    
11. Serve chops with a good helping of the sauce.