Combine the first 6 ingredients in a medium bow to form glaze mixture, mix thoroughly and set aside. Pat chops dry with paper towel, season with salt and pepper. Heat oil in 12 inch skillet and cook until well browned 4-6 minutes. Turn chops and and cook 1 minute longer. Transfer chops to a plate and pour off oil in skillet. Return chops to skillet browned side up and and add glaze mixture and cook until chop registers 140, about 5-8 minutes. Remove skillet from heat, transfer chops back to platter, tent with foil and let rest 5 minutes. When chops are done resting, add any rendered juices back to skillet and set over medium heat. Simmer, whisking constantly, until glaze is color of dark caramel, about 2-6 minutes. Return chops to skillet and coat both sides with glaze. Serve with any glaze from pan spooned over the top of the chops.
When the glaze is ready, a heat proof spatula dragged through it should leave a wide trail.
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|Serving Size: 1 Serving (207g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 158 (41%)|
|Amt Per Serving||% DV|
|Total Fat 17.6g||23 %|
|Saturated Fat 5.9g||29 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 100.6mg||31 %|
|Sodium 730.4mg||25 %|
|Potassium 660.4mg||17 %|
|Total Carbohydrate 12.9g||4 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 12.2g|
|Protein 41.2g||59 %|
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Calories per serving: 384
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