Start by preheating your oven to 450F.
If you are roasting potatoes with your meal, I would recommend placing them in the oven 10 minutes prior to your onions.
Prior to roasting your onions, slice them in half.
Place them in a roasting pan with the sliced sides facing up. Season with salt & pepper, then drizzle with balsamic vinegar.
Roast onions for about 20 minutes, or until soft and caramelized.
While your onions are roasting, add about a tablespoon of olive oil into a pan on medium-high heat.
Season both sides of your pork chop with salt & pepper.
Place pork chop in the heated pan, cooking for about 5-8 minutes on one side, until caramelized. Flip pork chop, cooking for about 3 more minutes on the other side, until internal temperature reaches 145F.
While the pork chop is resting (about 5-10 minutes), reduce the pan to medium heat. Place a tablespoon of butter in the pan, along with your chives and garlic. Heat until butter has melted and begins bubbling and turning brown.
Drizzle butter over pork chop, serve with roast onions and your desired vegetable and starch sides!