This is one of those "whatever I can find in the fridge" recipes I threw together last night. It turned out pretty good.
6 Pork Chops 3/4 of an inch thick
1 T. canola oil
3/4 cups dry vermouth
3 T apple butter
1/3 cup orange juice
1 T butter
Season chops on both sides with salt and pepper. Sprinkle one side of chop with sugar. Put oil in cold skillet. Place chops sugared side down in cold skillet, pressing into the pan. Turn pan to medium heat and cook on one side for about 6 minutes until chops are browned on one side. (You should hear pan sizzle after about two minutes or the pan is not hot enough). Turn over chops and cook for another 4 to 6 minutes until internal temp is 140 on an instant read thermometer. Remove chops from pan and cover with aluminum foil.
Turn up heat on pan and brown the juices that are left in the pan. Deglaze the pan with the vermouth. Reduce by half. Add the apple butter and orange juice and any juice that the meat has given up to pan. Stir over heat until a sauce is formed. Add a bit of water if sauce is to thick. Stir in butter over low heat. Correct seasonings. Return chops to pan and gently heat, coating chops with the pan sauce.
I served this last night with a side of this noodle, cabbage and sour cream dish I make. Was it good!