Kitchen Guy's
Pan Seared Glazed Pork Chops

Here's how to make it:

Combine all glaze ingredients in 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 and pepper.

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

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

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

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