3 Tablespoons olive oil 1 medium onion, halved lengthwise, then thinly sliced 1/2 teaspoon salt 4 pork chops (1-inch thick) 1/2 yellow bell pepper, cut into 2x1/2-inch strips 1/2 orange bell pepper, cut into 2x1/2-inch strips 6 small tomatoes (Campari) quartered or 3/4 pint grape tomatoes, halved 2-1/2 teaspoons balsamic vinegar
Heat 2 tablespoons olive oil in a large heavy skillet over medium high heat until hot but not smoking. Add the onion and salt; sauté until golden brown, about 5-7 minutes. Transfer onions to a plate.
Pat the pork chops dry with a paper towel. Season the pork chops on both sides with salt and freshly ground black pepper. Heat the remaining tablespoon of oil in the skillet over high heat until just smoking. Add the pork chops and sauté until browned and just cooked through, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep warm.
Return the onions to the skillet and add the peppers; sauté for 3-4 minutes. Add the tomatoes; sauté for 2 minutes or until the tomatoes are slightly wilted. Remove from the heat and stir in the balsamic vinegar. Adjust seasonings to taste with salt and freshly ground black pepper.