Step 1

In a small mixing bowl whisk together brown sugar, soy sauce, water, apple cider vinegar, Dijon mustard and Worcestershire sauce. Place to one side.

Step 2

Coat the pork chops in salt, smoked paprika, garlic powder and black pepper.

Step 3

Add a drizzle of oil to a large pan over medium-high heat. Once hot, add in the pork chops and fry both sides for around 3 minutes, or until they've built up a crust on both sides and are just about cooked through the centre. Stack them on top of each other with the strips of fat aligning, then sear for a few mins until deep golden with the fat rendered down. Rest the chops to one side and lower the heat to medium.

Step 4

Melt in the butter, then give the sauce a quick whisk and pour it in. Stir and simmer for 4-5mins, or until it thickens to a thin caramel consistency. Pour in the resting juices from the pork and simmer for a further 30 seconds to re-thicken, then add the pork chops in.

Step 5

Coat in the glaze then serve up with more glaze drizzled on top. Enjoy!