Cider Glazed Pork Chops

4 1 inch pork chops
2 tablespoons olive oil
2 cups apple cider
3 tablespoons light brown sugar, packed
4 tablespoons cider vinegar
1 tablespoon prepared mustard

Pat pork chops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chops until browned on both sides, about 10 minutes total. Stir together cider and brown sugar and add to skillet. Simmer, uncovered, turning chops once, until meat is almost cooked through, about 3 minutes. Transfer chops to a plate. (I used my instant read thermometer and pulled them out at about 135 degrees) Add vinegar and mustard to sauce and boil, stirring to scrape up any brown bits, until reduced to about 1/2 cup, about 5-7 minutes. Return chops with any juices on plate to skillet and simmer until meat is just cooked through and sauce is slightly thickened, about 2 minutes.