For Balsamic Glaze:
½ cup SOOC Red Apple Balsamic Vinegar
⅓ cup Brown Sugar (Packed)
⅓ cup Apple Cider or Apple Juice
2 Tbsp Dijon Mustard
1 Tbsp Soy Sauce
Pinch Cayenne Pepper
For Pork Chops:
4 Boneless, Center-Cut Pork Loin Chop (½ to ¾ Inches Thick)
1 Tbsp SOOC Portuguese Cobrancosa or Arbosana EVOO
¼ tsp Sea Salt
¼ tsp Fresh Ground Pepper
Combine all glaze ingredients in a medium bowl; whisk thoroughly and set aside.
Pat pork chops dry with paper towels; season both sides generously with Sea Salt and Fresh Ground Pepper.
Heat SOOC Portuguese EVOO in heavy-bottomed 12-inch skillet over medium-high heat. Add pork chops to skillet and sear until well browned on one side, (4 to 6 minutes). Turn pork chops over and cook 1 minute longer; transfer chops to plate and pour off any oil remaining in the skillet.
Return pork chops to skillet, browned side up. Pour on glaze mixture; cook over medium heat until the center of each pork chop registers 140 degrees, (5 to 8 minutes). Remove skillet from heat; transfer pork chops to clean platter, tent with foil, and let rest 5 minutes.
After chops have rested, add any accumulated juices from platter to skillet and set over medium heat. Simmer, whisking constantly, until glaze is thick and color of dark caramel, 2 to 6 minutes. Return chops to skillet; turn to coat both sides with glaze. Serve immediately.
Serve with oven roasted vegetables or fresh garden salad. Enjoy!