Heat 1 tablespoon olive oil in a large 12-inch stainless steel skillet over medium heat. Stir in onion and cook until golden brown; transfer onion to a plate and set aside.

Heat 1/2 tablespoon olive oil in the skillet. Season pork chops with salt, pepper, and garlic powder; place in the skillet and cook until browned and an instant-read thermometer inserted into the center registers 145 degrees F (63 degrees C), about 4 to 5 minutes per side. Set aside and keep warm.

Heat remaining 1/2 tablespoon olive oil in the skillet; add cooked onion, tomatoes, garlic, and basil. Cook and stir until tomatoes are tender, about 3 minutes. Mix in balsamic vinegar, and season with salt and black pepper to taste.

Top chops with the onion and tomato mixture, and sprinkle with feta cheese. Serve with lemon wedges.