36 ozpork chops, boneless to tastesalt to tasteground black pepper 1 tbspoil 1 tbspbutter 3 clovesgarlicminced 0.25 cupapple cider vinegar 2 cupsapple cider 1 tspmustard, dijon 1 tsprosemaryminced 1 pinchred pepper flakes

1. Season pork chops with salt and black pepper.
2. Heat oil and butter in a heavy skillet over medium-high heat. Cook pork chops in the hot oil mixture until browned on both sides and pork is slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pan from the heat; transfer pork chops to a plate.
3. Stir garlic into the pan and place over medium-high heat; cook and stir for 30 seconds.
4. Pour in vinegar and scrape up any browned bits from the bottom of the pan. Add apple cider and Dijon mustard, bring mixture to a boil, and cook until sauce is reduced and thick, 3 to 4 minutes.
5. Stir in rosemary and red pepper flakes; season with salt and black pepper to taste.
6. Return pork chops to the pan to warm slightly, 1 to 2 minutes per side.