Brown Sugar Pork Chops With Garlic Soy Glaze

Choose boneless pork chops about 1 inch thick and close to 6 ounces each at the butcher counter. They're hefty enough to stay juicy under the glaze. Light brown sugar gives these pork chops a sweet, caramelized coating, while low-sodium soy sauce and garlic keep the glaze savory.

I pat the chops dry before seasoning, then heat olive oil until it shimmers in my largest skillet, and the dry surface takes color faster in the hot oil. Mix the dry spices in a small bowl and leave room around each chop in the skillet. Sear until a golden-brown crust forms on both sides, then lower the heat for the glaze.

Let the chops rest for 5 minutes before slicing, then bring them to the table while the glaze is warm. I like mashed potatoes with them, and the potatoes catch the sauce. Steamed green beans fit beside them too. Fluffy rice is good if there's extra glaze in the pan. Roasted broccoli is a good change when I don't want potatoes.

Use the largest skillet you have for four chops, or cook in batches when the pan is tight (four chops need the room). Crowding traps steam around the meat and leaves the outside pale, even when the oil is hot. A meat thermometer takes out the guesswork when the chops aren't all identical in thickness at the store. I don't try to force them into a smaller pan.