Instructions: Sprinkle the chops with salt and pepper. Heat the oil in a large nonstick skillet over medium heat, add the chops and cook 4-5 minutes on each side, or until golden brown. Transfer to a plate.

Add the garlic and onion to the skillet and cook, stirring, 1 minute, add the broth, vinegar and thyme, and cook, stirring and scraping the bits up from the bottom of the pan, for 2 minutes, or until the liquid has thickened to the consistency of syrup. Return the chops to the skillet and turn them over once to completely coat them in the glaze. To serve, drizzle any glaze remaining in the pan over the pork.

Makes 4 servings.

This can be served with orzo tossed with small bottled roasted red peppers, a few chopped Kalamata olives, and a little parsley; and Swiss chard cooked in lightly salted water until tender, toss with lemon juice, salt, and pepper.

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