Grilled Pork Chops

4 center-cut pork chops,1 inch thick (6 to7 oz. each)
4 teaspoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 medium onions, thinly sliced
1 tablespoon chopped garlic
1 tablespoon chopped fresh rosemary
1/2 cup chicken broth
¼ cup balsamic vinegar

1. Heat a large grill pan over medium-high heat, 3 minutes. Brush both sides of pork chops with oil. Sprinkle both sides with salt and pepper. Cook 4 minutes per side. Transfer to plate. Add onions, garlic and rosemary to pan; cook 2 minutes. Stir in broth and vinegar; boil 1 minute. Return chops to pan. Reduce heat to low; cover and cook chops 8 minutes, until meat thermometer inserted in center of chops reaches 160ºF.

2. Transfer pork chops, onions and sauce to 4 serving plates.