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.