Easy Pork Chops

1. Pat chops dry with paper towels. Cut 2 slits, about 2 inches apart, through outer layer of fat and silver skin on each chop. If using electric stove, turn burner to medium heat. Rub both sides of each chop with 1⁄8 teaspoon oil and season with salt and pepper. Sprinkle 1 side of each chop evenly with 1⁄8 teaspoon sugar, avoiding bone.
2. Place chops, sugared side down, in 12-inch nonstick skillet. Using hands, press meat of each chop into pan. Set skillet over medium heat; cook until lightly browned, 4 to 9 minutes (chops should be sizzling after 2 minutes). Using tongs, flip chops, positioning them in same manner. Cover skillet, reduce heat to low, and cook until each chop registers 145 degrees, 3 to 6 minutes (begin checking temperature after 2 minutes); chops will barely brown on second side. Transfer chops to platter, tent loosely with aluminum foil, and let rest for 5 minutes; do not discard liquid in skillet.
3. Add any accumulated meat juices to skillet. Set skillet over high heat and simmer vigorously until reduced to about 3 tablespoons, 30 to 90 seconds; season with salt and pepper to taste. Off heat, return pork chops to skillet, turning chops to coat with reduced juices. Serve chops, browned side up, pouring any remaining juices over.

EASY PORK CHOPS WITH MUSTARD-SAGE SAUCE
After transferring chops to platter, pour liquid in skillet into bowl. While chops are resting, add 1 teaspoon vegetable oil and 1 minced garlic clove to now-empty skillet; set skillet over medium heat and cook until fragrant, about 30 seconds. Add 1⁄4 cup low-sodium chicken broth; increase heat to high and simmer until reduced to about 2 tablespoons, about 3 minutes. Add pork chop juices to skillet. Off heat, whisk in 3 tablespoons unsalted butter and 1 tablespoon Dijon mustard until combined. Stir in 1 tablespoon minced fresh sage and season with salt and pepper to taste; spoon sauce over chops and serve.

EASY PORK CHOPS WITH BRANDY AND PRUNES
Cover 1⁄3 cup chopped pitted prunes with 1⁄4 cup brandy and let stand. After transferring chops to platter, pour liquid in skillet into bowl. While chops are resting, add 1 teaspoon vegetable oil and 1 minced shallot to now-empty skillet; set skillet over medium heat and cook, stirring occasionally, until shallot is softened, about 2 minutes. Off heat, add brandy and prunes; set skillet over medium-high heat and cook until brandy is reduced to about 2 tablespoons, about 3 minutes. Add pork chop juices to skillet. Off heat, whisk in 2 tablespoons minced fresh thyme and 3 tablespoons butter until combined. Season with salt and pepper to taste; spoon sauce over chops and serve.

NO-CURL PORK CHOPS
To prevent pork chops from curling in a hot pan, cut two slits, about 2 inches apart, into the fat and silver skin of each chop (this method works for both bone-in and boneless chops). A flat chop will develop a better crust, cook evenly, and taste better.