Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops
to the skillet and cook until they are brown and an instant-read meat thermometer
inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.
Add the onion
to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes
with their juices, herbes de Provence, and 1/4 teaspoon red pepper flakes. Cover and simmer
until the flavors blend
and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.
Place 1 pork chop on each plate. Spoon the sauce
over the pork chops. Sprinkle with the parsley and serve.