Mix the sauce ingredients in a small bowl. Set aside. Make ahead tip: Sauce may be mixed in advance and left at room temperature for several hours or covered and refrigerated for up to a day or two. If refrigerated, return the sauce to room temperature before browning the pork chops. Stir the sauce before adding to the pan.
Heat the oil in a 12- to 14-inch skillet over medium-high heat. Brown the pork chops on both sides, about 3-4 minutes per side. If the chops are on the thinner side, they may be cooked through at this point. (Check the temperature with a quick-read thermometer. Chops are done at 145 degrees F, but for this recipe it’s best to remove them when they are still a little pink inside, about 135 to 140 degrees F.) If the chops are thicker, continue to cook until the chops have reached this point. Then remove them to a plate.
Immediately, pour the sauce into the pan, bring to a boil, and reduce the heat to medium-low. Simmer, uncovered, for a few minutes or until the sauce has thickened. Once the sauce is just thick enough to coat the pork nicely, add the chops back to the pan and turn them several times to coat with the sauce. Serve with an extra spoonful or two of sauce overtop.