Heat 2 tablespoons olive oil in a large sauté pan on medium flame. Season the chops with salt and pepper, then add to the hot skillet. Cook the chops for 5 minutes on each side.
Transfer the chops to a platter and tent with foil to keep warm. Return the pan to the heat and add the remaining tablespoon of olive oil and the onions, thyme, rosemary, and garlic, then sauté for 4 to 5 minutes, until onions are translucent. Add the balsamic vinegar, honey, and chicken stock. Cook until the liquids have reduced by half.
Once the balsamic glaze has reduced by half, remove from heat and add butter. Stir until the butter melts. Add the chops to the pan and coat them in the balsamic glaze. Serves 4.