Pork chops can be made so many ways. My mother-in-law gets the thickest cut and bakes them in gravy. That was actually the first time I'd seen that having grown up in California and gravy not being a very big part of our diet. But I like to keep it simple and season mine, then quickly pan-fry them in olive oil. That is exactly what I did here, but I added a twist - an apple cider vinegar reduction to drizzle over the top. It took my meal from really good, to fantastic!
- 4 thin or medium thick cut boneless pork chops
- salt and pepper
- 1 tablespoon olive oil
- 1 cup apple cider vinegar (I used unfiltered)
- 2 tablespoons brown sugar
Heat oil in frying pan or skillet on medium high heat. Season pork on both sides with salt and pepper and place in hot pan. Let it sear (don't move it around) and cook for 3-4 minutes on each side depending on how thick your chop is. Once cooked through, set aside to rest.
The best timing would be to mix your vinegar and sugar in a sauce pan and heat on medium high heat at the same time your chops are cooking. As it boils, the liquid will evaporate leaving a syrupy goodness. Don't cook too long to where it burns, just to where it thickens.
Drizzle the reduction over the pork chops and serve.
(I served this over greens I threw into the pork chop pan after they cooked. Just really quick to wilt them. Then I made a side of white sweet potatoes which I will share shortly.)