Balsamic Glazed Pork Chops

This is a great way to prepare pork chops and keep them moist (without frying them). I like to serve them over egg noodles, but they are good over rice too.

Ingredients
4 (3/4-inch-thick) center-cut pork chops or 2 thick cut butterfly chops
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 onion, chopped
2/3 cup balsamic vinegar
1/2 cup chicken broth
1 1/2 teaspoons sugar

Directions
Pat pork dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook pork along with onion, turning pork over once and stirring onions occasionally, until pork is browned and onions are golden brown and tender, about 5 minutes total. Transfer pork to a plate and add vinegar, sugar, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and broth to onions in skillet. Cook, stirring until sugar is dissolved and liquid is thickened slightly, about 1 minute.

Reduce heat to moderate, then return pork along with any juices accumulated on plate to skillet and turn 2 or 3 times to coat with sauce. Cook, turning over once, until pork is just cooked through, about 3 minutes total.