Glazed Pork Chops

Directions

1. 1
   Combine all glaze ingredients in medium bowl; mix thoroughly and set aside.
2. 2
   Trim chops and slash through fat and silver skin with sharp knife, making 2 cuts about 2 inches apart in each chop (do not cut into meat of chops).
3. 3
   Pat chops dry with paper towels; season with salt and pepper.
4. 4
   Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until smoking.
5. 5
   Add pork to skillet and cook until well browned, 4 to 6 minutes. Turn chops and cook 1 minute longer; transfer chops to plate and pour off any oil in skillet. (Check internal temperature of thinner chops.;.
6. 6
   Return chops to skillet, browned side up, and add glaze mixture; cook over medium heat until center of chops registers 140 degrees on instant-read thermometer, 5 to 8 minutes.
7. 7
   Remove skillet from heat; transfer chops to clean platter, tent with foil, and let rest 5 minutes.
8. 8
   When chops have rested, add any accumulated juices to skillet and set over medium heat.
9. 9
   Simmer, whisking constantly, until glaze is thick and color of dark caramel (heatproof spatula should leave wide trail when dragged through glaze), 2 to 6 minutes.
10. 10
    Return chops to skillet; turn to coat both sides with glaze.
11. 11
    Transfer chops back to platter, browned side up, and spread remaining glaze over chops.
12. 12
    Serve immediately.
13. 13
    NOTES: If your chops are on the thinner side, check their internal temperature after the initial sear. If they are already at the 140-degree mark, remove them from the skillet and allow them to rest, tented with foil, for 5 minutes, then add the platter juices and glaze ingredients to the skillet and proceed with step 3. If your chops are closer to 1 inch thick, you may need to increase the simmering time in step 2.