Heat 1 tbsp oil in a cast iron skillet on the stove top over high heat.

Preheat oven to 400F.

Season pork chops with salt, pepper and 1/2 of the thyme.

Place pork chops in the skillet and cook on one side for 3-4 minutes, until golden.

Flip pork chops, add mushrooms and onions, add thyme, salt and pepper and place in the oven.

Cook in the oven until the pork chops have reached the safe temperature of 145 F (between 6-10 minutes). Cook for 1 minute longer, if you'd like. Remove pork chops from the pan.

Stir mushrooms and onions. Drizzle with half of the reduced balsamic vinegar. Cook for 2-5 minutes longer until tender. (You may mot need to cook them at all, it all depends on the way you like them).

Serve pork chops with side of mushrooms and onions.

Reduced balsamic vinegar: Stir 1 cup balsamic vinegar and 3 tbsp sugar or honey together in a small saucepan and place over high heat. Bring to a boil and reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10-12 minutes. Set the balsamic reduction aside to cool, then use in recipes.