Glazed Pork Chops

1. Combine vinegar, sugar, cider, mustard, soy sauce, and cayenne in bowl; mix thoroughly and set aside. Pat chops dry with paper towels. Cut 2 slits, about 2 inches apart, through outer layer of fat and silver skin. Season chops with salt and pepper.
2. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add chops to skillet and cook until well browned, 4 to 6 minutes. Turn chops and cook 1 minute longer; transfer chops to plate and pour off any oil in skillet. Return chops to skillet, browned side up, and add glaze mixture; cook over medium heat until chops register 145 degrees, 5 to 8 minutes. Off heat, transfer chops to clean platter, tent loosely with foil, and let rest for 5 minutes.
3. When chops have rested, add any accumulated juices to skillet and set over medium heat. Simmer, whisking constantly, until glaze is thick and color of dark caramel (heatproof spatula should leave wide trail when dragged through glaze), 2 to 6 minutes. Return chops to skillet; turn to coat both sides with glaze. Transfer chops back to platter, browned-side up, and spread remaining glaze over chops. Serve.

GLAZED PORK CHOPS WITH ASIAN FLAVORS
Toast 1 teaspoon sesame seeds in small dry skillet over medium heat, stirring frequently, until lightly browned and fragrant, 3 to 5 minutes; set aside in bowl. Substitute 1⁄2 cup rice vinegar for white vinegar, omit cider, and add 3 tablespoons each orange juice and mirin and 1 teaspoon grated fresh ginger to glaze ingredients. In step 3, stir another 2 teaspoons rice vinegar into glaze before returning chops to skillet. Before serving, garnish chops with reserved sesame seeds and 1 teaspoon toasted sesame oil.

GLAZED PORK CHOPS WITH GERMAN FLAVORS
Toast 3⁄4 teaspoon caraway seeds in small dry skillet over medium heat, stirring frequently, until fragrant, 3 to 5 minutes. Chop seeds coarse and set aside. Substitute 1⁄3 cup beer for cider, reduce soy sauce to 2 teaspoons, and add 3 tablespoons whole grain mustard (along with Dijon mustard), 1 tablespoon minced fresh thyme, and reserved caraway seeds to glaze ingredients. Omit cayenne.