Season the chops generously on both sides with salt and pepper.

In a large, heavy skillet, heat the oil over high heat. When the pan is hot enough to sear the chops but not burn them, add the chops. They should make a gentle hissing sound when they hit the pan, not an explosive sputter. Adjust the heat if the pan seems too hot or remove the pan from the heat for 30 seconds or so (count this time as part of the overall cooking time). Sear the chops on one side for 1 to 2 minutes, or until beginning to brown lightly. Turn the chops over and sear for 1 minute more.

Reduce the heat so that the chops continue to sizzle--do not turn the heat so low that there are no more sizzling sounds; if the heat is too low, the chops will sweat and juices will exude from the meat and leave it dry. Cover the pan and cook for 3 to 4 more minutes, depending on how thick the chops are. Turn and cook them for 3 to 4 minutes more on the other side. The chops are done when the meat is firm but not hard when pressed with a finger. Butter still, test them with an instant-read thermometer--the meat should measure 145° to 155°F and will still be acceptable at 160°F. For the juiciest results, remove the chops from the pan when they register 145°F, cover loosely with foil, and let them rest for 5 minutes or so before serving, to stabilize the juices. After resting they should read 150°F. At this point, you can serve the chops as is or you can make a quick pan sauce.

To make the Pan Sauce: Pour off all but about 1 tbsp of fat from the pan, leaving any meat juices. Adjust the heat to medium and put in the garlic. Stir and cook for 30 seconds, then add the remaining ingredients, scraping up any browned bits from the bottom of the pan. Bring the sauce to a boil and reduce it over high heat until it just turns syrupy. Put the pork chops back into the pan and turn them several times in the sauce to transfer the flavors. This should take no more than 30 seconds--do not cook the chops in the sauce. Serve the chops with the sauce.