4 boneless, center-cut pork chops, 1/2 to 3/4 inch thick
Table salt and ground black pepper
1 tablespoon vegetable oil
Combine all glaze ingredients in medium bowl; mix thoroughly and set aside. Following illustrations below, trim chops and slash through fat and silver skin with sharp knife, making 2 cuts about 2 inches apart in each chop. Pat chops dry with paper towels; season with salt and pepper. Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until smoking. Add pork 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. (Check internal temperature of thinner chops; see note above.) Return chops to skillet, browned side up, and add glaze mixture; cook over medium heat until center of chops registers 140 degrees on instant-read thermometer, 5 to 8 minutes. Remove skillet from heat; transfer chops to clean platter, tent with foil, and let rest 5 minutes. 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 immediately. *The glaze will be perfectly ready when there are increased bubbles, caramel color, and a spatula just starts to make trails.