Cider Glazed Pork Chops

(Sorry about the less than stellar picture. It gets dark so early here!)

I have to admit. Every time I serve these they move up a notch on my list of favorite foods. Combine them with buttermilk mashed potatoes and you quite possibly have my favorite meal on planet earth.

My notes: I have a hard time finding chops as thick as they specify, so I typically just buy pork loin and slice it into chops myself. If you buy thinner chops, reduce the cooking time.

Glaze:
1/2 cup cider vinegar (or distilled white vinegar)
1/3 cup light brown sugar
1/3 cup apple cider or apple juice
2 Tablespoons Dijon mustard
1 Tablespoon soy sauce
pinch cayenne pepper

Pork Chops:
4 (5 to 7 ounce boneless center-cut or loin pork chops 1/2 to 3/4 inch thick, trimmed of excess fat
Table salt and ground black pepper
1 Tablespoon vegetable oil

1.) For the glaze: Combine the ingredients in a medium bowl and set aside.
2.) For the pork chops: cut 2 slits about 2 inches apart through the outer layer of fat and silver skin of each chop (trying your best not to cut into the meat). Pat the chops dry with paper towels and season with salt and pepper. Heat the oil in a 12 inch skillet over medium-high heat until smoking. Add the chops to the skillet and cook until well browned, 4 to 6 minutes. Flip the chops and cook 1 minute longer; transfer the chops to a platter and pour off any oil in the skillet.
3.) Return the chops to the skillet, browned side up, and add the glaze mixture; cook over medium heat until the center of the chops registers 140 to 145 degrees on an instant-read thermometer, 5 to 8 minutes. Remove the skillet from the heat; transfer the chops to a clean platter, cover loosely with foil, and let rest until the center of the chops registers 150 degrees on an instant read thermometer, about 5 minutes.
4.) Stir any accumulated meat juices from the plate into the glaze in the skillet and simmer, whisking constantly until the glaze has thickened, 2 to 6 minutes. Return the chops to the skillet and turn to coat both sides with the glaze.

Recipe source: You guessed it: America's Test Kitchen. I'm obsessed.