In a large non-stick frying pan, put in 2 Tbl. of the extra virgin olive oil, 2 Tbl. of the white balsamic vinegar and 4 or 5 of the pork chops. Fry on each side until slightly browned on each side. Remove from pan and place on plate.
Repeat the process with the rest of the pork chops, extra virgin olive oil, and the white balsamic vinegar.
When both of the batches are browned on both sides, add them all back into the pan, cover with a lid and cook on medium 15-20 minutes rotating which pork chops are on the bottom of the pan. When cooked through, serve.