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In a medium sized skillet over medium/low heat, saute onion in 2 Tablespoons olive oil for 20 minutes.
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In a large skillet, heat 2 tablespoons of olive oil over medium high heat. Season pork chops well with salt and pepper. Place pork chops in the hot skillet and cook for 3 minutes on each side until browned and cooked through.
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Remove pork chops from skillet and set aside on a plate. Cover with foil.
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Add the chopped kale to the onions and season with salt and pepper. Stir together and add oil or butter as needed. Saute until onions are jammy and the kale is tender.
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In the skillet used to cook the pork chops, melt the butter over medium heat.
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Add the minced garlic to the butter and saute for 30 seconds until aromatic.
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Add the balsamic vinegar, maple syrup, and dijon mustard and whisk together until emulsified.
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Lower the heat and let the glaze simmer until it has thickened enough to coat the back of a spoon. Move the pork chops back to the pan and spoon the sauce over the pork chops. Cook together until the pork chops are warmed through.
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Serve the pork chops over mashed potatoes and top with the caramelized kale and onion mixture. Drizzle with more balsamic glaze as desired.