Put a skillet on at medium high and swirl in enough olive oil to coat the bottom then add a couple of tablespoons of butter. While the skillet is heating up salt and pepper both sides of the pork chops. When the butter stops bubbling put in the pork chops.

When the red juice starts to show turn them over and add the onion strips and chopped garlic.  And when the onion strips start to get translucent lift the pork chops up and scoot the veggies over to the middle of the skillet and lay the pork chops on top. Lower the heat to medium low and keep on cookin' 'til the onions have caramelized.

You could multi task and cook up some pasta while the pork chops were doing their magic. Or for gluten free you could nuke some potatoes in the microwave instead. Put the chops and the pasta (or potatoes) on the plates and top them both with the veggies and the juices from the skillet. Of course some grated parmesan to top it all off.