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1
Combine all glaze ingredients in medium bowl; mix thoroughly and set aside.
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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).
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3
Pat chops dry with paper towels; season with salt and pepper.
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4
Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until smoking.
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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.;.
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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.
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7
Remove skillet from heat; transfer chops to clean platter, tent with foil, and let rest 5 minutes.
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8
When chops have rested, add any accumulated juices to skillet and set over medium heat.
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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.
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10
Return chops to skillet; turn to coat both sides with glaze.
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11
Transfer chops back to platter, browned side up, and spread remaining glaze over chops.
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12
Serve immediately.
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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.
