While the chops are browning, peel and
slice the onion – cut it in half lengthwise and
slice it crosswise into half-moons, or chop it into ½-inch dice. It will pretty much melt down during cooking so the shape doesn’t really matter. Mince the garlic. Add the onions to the hot oil remaining in the
skillet from browning the pork chops. Cook for 3 to 4 minutes, until it is translucent, scraping up all the flavourful browned bits in the pan.