Sweet and Sour Pork Chops
This quick and easy recipe for sweet and sour pork chops is adapted from one I found in Bon Appetit. If you’d like it more ‘sour’ double the amount of vinegar.
Ingredients:
- 2 thick pork chops
- Salt
- 1 ½ sugar divided
- 2 tbs. olive oil divided
- 1 large, chopped shallot
- 4 thinly sliced garlic cloves
- ¼ cup red wine vinegar
- 3 sprigs rosemary
- 1 tbs. capers
- 2 tbs. butter
Season both sides of the chops with salt and sprinkle ¼ teaspoon of sugar on one side of each. Allow them to come to room temperature. Hold them with tongs and sear the fat cap in a dry, very hot frying pan until browned. 
Add one tablespoon of oil to the pan and cook one side for 3 – 4 minutes until browned. Turn and cook the 2nd, sugared side for 1 – 2 minutes on a lower heat so the sugar doesn’t burn. Remove the chops to a plate.
Put the remaining tablespoon of oil in the pan, add the shallots, and cook until they begin to brown, about 5 minutes. Add the garlic and cook for another 3 minutes. Add the vinegar and remaining teaspoon of sugar to the pan and stir until some of the vinegar burns away.
Add the rosemary, capers, and one cup of water and bring to a simmer. Add the butter and whisk until the sauce is smooth. 
Return the chops, spoon some sauce over them and simmer for 5 minutes, turning once, until done.
Transfer the chops to plates, pour the sauce over them, and serve.
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