Ingredients:
3 boneless loin pork chops, approximately 3/4 inch in thickness, room temperature, and cut just through the silver skin (connective tissue) every few inches around the circumference of each chop

Ingredients for Glaze mixture:
3/4 cup apple cider
2 tablespoons brown sugar
1 tablespoon brandy
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
EVOO, as needed

Pat the chops dry on both sides and season.  In a medium sized sauté pan over medium-high heat, add 1 tablespoon EVOO and heat until just smoking.  Add the chops and cook until nicely colored, approximately 4 minutes.  Turn the chops over and continue cooking for one additional minute.  Being careful of the flambé (fire!) which might occur due to the brandy, add the glaze mixture, and continue to cook until the internal temperature of the chops reaches 140 degrees F, approximately 7 additional minutes.  Remove the chops to a side plate and cover with foil, then reduce the heat to medium and continue to cook the glaze mixture until slightly thickened, approximately 5 additional minutes.  At this time return the chops to the pan and flip to glaze both sides. Remove the chops from the pan once again and finally spoon any remaining glaze over the chops.  Serve.