Pan Seared Glazed Pork Chops

Ingredients:

4 boneless pork chops- 3/4 inch thick (5-7 ounces)

1 tablespoon vegetable oil

salt and pepper

1/2 cup cider vinegar

1/3 cup light brown sugar

1/3 cup apple cider or apple juice

2 tablespoons Dijon mustard

1 tablespoon soy sauce

1 pinch cayenne

Directions:

Combine all glaze ingredients in a medium bowl; mix thoroughly and set aside. Trim chops and make slits through fat about 2 inches apart. Pat chops dry and season with salt/pepper.

Heat oil in heavy bottomed skillet over medium/high heat until smoking.

Add pork to skillet and cook until well browned, 4-6 minutes. Turn chos and cook 1 minute longer, transfer to a plate and pour off any oil in skillet.

Return chops to skillet, browned side up and add glaze mixture. Cook until center of meat registers 140 on an instant read thermometer, about 5-8 minutes. Remove the skillet from the heat and transfer chops to a platter and cover with foil while they rest.

When chops have rested, add any accumulated juices to the skill and set over medium heat. Simmer, whisking constantly until glaze is thick and the color of dark caramel, anywhere from 2-6 minutes. Return the chops to the skillet, turn to coat both sides w/glaze, transfer to serving platter and add remaining glaze over the chops.