Easy Pork Chops

4 bone-in pork rib or center-cut chops, about 7oz each and ½ to ¾ thick, patted dry with paper towels
1 teaspoon vegetable oil
salt and ground pepper
½ teaspoon sugar

 If using an electric stove, turn the burner to medium heat. Rub both sides of  each chop with 1/8 teaspoon oil and sprinkle with salt and pepper.  Sprinkle one side of each chop evenly with1/8 teaspoon sugar, avoiding the bone.

Place chops, sugared-side down, in a 12-inch nonstick skillet. Using hands, press meat of each chop into pan. Set the skillet with chops overr medium heat; cook until lightly browned, 4 to 9 minutes (chops should be sizzling after 2 minutes, if not raise the heat to medium-high).

 Using tongs flip the chops.  Cover the skillet, reduce heat to low, and cook until the center of each chop registers 140° on an instant-read thermometer, 3 to 6 minutes (begin checking the temperature after 2 minutes); the chops will barely brown on the second side.

Transfer chops to plater, tent with foil and let rest 5 minutes.

Add any juices accumulated on the platter to the skillet. Set skillet over high heat and simmer vigorously until reduced to about 3 tablespoons, 30 to 90 seconds. Adjust seasoning with salt and pepper to taste. 

Take the skillet off of heat. Return the pork chops to the skillet turning the chops to coat evenly with reduced juices. Serve chops immediately, browned side up, pouting any remaining juices over.