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Make the gremolata: combine all ingredients in a small bowl until completely mixed. Set aside.
In a large, oven safe skillet, heat olive oil over medium high heat. Pat pork chops dry and season with salt and pepper on both sides. Add chops to skillet and cook 2-3 minutes per side, until temped at 145°F. Remove to a plate to rest and cover with foil.
Still over medium high heat, pour half of the white wine into the skillet and scrape up any browned bits on the bottom of the pan.
Melt butter in skillet. Add garlic and cook 30 seconds until fragrant. Add red onion, tomatoes, and herbs. Cook 2 minutes, stirring occasionally.
Pour in the broth, lemon, juice, and the rest of the wine. Cook another 2 minutes, stirring occasionally.
Remove skillet from heat and add chops back to the pan. Drizzle chops with with balsamic vinegar and sprinkle entire contents of pan with gremolata. Serve immediately