about5minutes.
2.Addthebutterandthyme,ifusing,andcontinuetocook,
turning the chops frequently, until they are deep brown
onbothsidesandaninstant-readthermometerinsertedin
the center registers 135°F for medium, about 5 minutes
longer.Transfer the chops to a platter, and allow to rest
for5minutesbeforeserving.
PAN-SEAREDPORKCHOPSWITHBRANDIED
CHERRIES

½cupbrandy
½cupdriedcherriesorpittedsweetorsourfreshcherries
2tablespoonssugar
1tablespoonunsaltedbutter
1tablespoonbalsamicvinegar
Koshersaltandfreshlygroundblackpepper


Combine the brandy and cherries in a small bowl and set
aside. Cook the chops as directed. While the chops are
resting, add the cherry mixture and the sugar to the skillet,
return to medium-high heat, and cook, scraping up the
brownedbitsfromthebottomofthepan,untilthebrandyis
reduced to about ¼ cup and the mixture is slightly syrupy.
(Be careful, the brandy may ignite.) Off the heat, whisk in
thebutterandvinegar.Seasontotastewithsaltandpepper.
Pouroverthechopsandserve.
MAPLE-MUSTARD-GLAZEDPAN-SEAREDPORK
CHOPS
ẵcupmaplesyrup
ẳcupmolasses

1tablespoonbourbon
2tablespoonswhole-grainmustard
Koshersaltandfreshlygroundblackpepper
Whisk together the syrup, molasses, bourbon, and mustard
in a small bowl and set aside. Cook the chops as directed.
Whilethechopsareresting,pouroffthefatfromtheskillet.
Add the maple syrup mixture, return to medium-high heat,
andcook,scrapingupthebrownedbitsfromthebottomof
the pan, until the mixture is reduced by half and syrupy.
Seasontotastewithsaltandpepper.Returnthechopstothe
skillet and turn to coat with the glaze. Serve immediately,
pouringtheextraglazeontop.
PAN-SEAREDPORKCHOPSWITHAPPLEAND
CIDERSAUCE