Preheat oven to 400⁰ F (200⁰ C).

Place pork on plate and sprinkle both sides with 2 tsp (10 mL) of the thyme and 1/2 tsp of the salt and half of the pepper.

In a large skillet, heat oil over medium high heat and brown pork chops on both sides. Place in a large casserole dish.

Return same skillet to medium high heat; cook pearl onions, tomatoes, garlic and remaining thyme, salt and pepper, stirring for about 8 minutes or until softened and beginning to become golden.

Remove from heat and stir in balsamic vinegar. Pour over pork chops and roast for about 15 minutes or until juices run clear when pierced. Sprinkle with basil before serving.