Glazed Pork Chops

1. Prepare the Glaze

In a bowl, mix together the distilled white vinegar, light brown sugar, apple cider, Dijon mustard, soy sauce, and a pinch of cayenne pepper. Set this glaze mixture aside.

2. Prepare the Pork Chops

Pat the boneless pork chops dry with paper towels. Cut two small slits into the fat edge of each chop to prevent curling. Season both sides generously with salt and black pepper.

3. Sear the Pork Chops

In a 12-inch skillet, heat the vegetable oil over medium-high heat until it's just smoking. Carefully place the pork chops in the skillet and sear them without moving for about 4 to 6 minutes on one side until they develop a deep, golden crust. Flip the chops and cook for another minute on the other side. Transfer the chops to a plate and pour off any excess oil from the skillet.

4. Poach the Pork Chops in Glaze

Reduce the heat to medium and return the pork chops to the skillet. Pour the glaze mixture over the chops and let them poach for 5 to 8 minutes, turning occasionally, until they reach an internal temperature of 145°F.

5. Rest the Pork Chops

Transfer the pork chops to a platter and tent them with foil to rest for about 5 minutes.

6. Thicken the Glaze

Return the skillet with the glaze to medium heat and simmer it, whisking occasionally, until it thickens to a dark, caramel-like consistency, which should take about 2 to 6 minutes.

7. Coat the Pork Chops with Glaze

Return the pork chops to the skillet and coat them generously with the thickened glaze. Transfer the glazed pork chops back to the platter and spread any remaining glaze over them.