Apple Cider Pork Chops

Take the pork chops out of the refrigerator and let come to room temperature, about 15 minutes.

Measure the salt, then pinch and sprinkle over both sides of the pork chops. Then season with the pepper (about 6 turns on a pepper mill per side).

Set your large skillet on the stove and turn the heat to medium. Measure and pour in the oil and heat until it shimmers (1 to 2 minutes). Using tongs, add the pork (you should hear a gratifying sizzle). Cook until the undersides are golden brown, 5 to 6 minutes. Using tongs, flip (they should release easily from the pan) and continue to cook until an instant-read thermometer inserted into the center through the side reads 145°F, 5 to 6 minutes more (a little pink in the center is desirable). Use your tongs to hold each chop on its side to sear the fat.

Transfer the pork to plates. Measure and pour the apple cider into the skillet and turn the heat up to medium-high. Using a wooden spoon, scrape up the yummy browned bits from the bottom of the skillet. Let the cider simmer (low boil) for 2 to 3 minutes to thicken it just slightly. Spoon it over the pork chops.