Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Season the pork chops with salt and freshly ground black pepper, and sear them in the hot pan until golden brown, about 3 minutes per side. Remove the chops to a plate and cover them with foil.
To the same pan the chops were cooked in, add the garlic and scallions. Cook until the scallions begin to get tender, 3-4 minutes.
To the pan with the scallions, add the vinegar, brown sugar and tomatoes. Bring the sauce up to a bubble and add the pork chops back inches Finish cooking the pork chops in the sauce, 3-4 minutes. (If your chops are really thick, cover the pan with a lid or a piece of aluminum foil.).