4 T. EVOO
4 (1-1/2 in thick) boneless center-cut pork chops
fresh ground black pepper
1 medium red onion, finely chopped
1 T. chili powder
1/2 T. ground cumin
2 garlic cloves, chopped
2 T. dark brown sugar
2 C. chicken stock or broth
2 T. cold unsalted butter
Preheat oven to 375.
Preheat a large skillet over medium-high heat with 2 T. EVOO. Season the pork chops liberally with salt and black pepper. Place the chops in the skillet and sear for about 2 minutes on each side to caramelize. Transfer the chops to a rimmed cookie sheet and place in the oven to finish off, 7-8 minutes, until the meat is firm to the touch, but not tough. Remove from the oven and let the chops rest, covered with a piece of aluminium foil, for a few minutes.
While the chops bake, return the skillet to the heat and add the remaining 2 T. EVOO, chopped onions, chili powder, cumin, garlic, brown sugar, salt, and pepper. Cook the mixture, stirring frequently, for 2-3 minutes. Add the chicken stock and simmer until reduced by half. Turn off heat and whisk in the cold butter.
Serve the chili-onion sauce over the rested pork chops.