My mother's pork chops were legendary, but for all the wrong reasons. Unfortunately, what made them memorable was their resemblance to shoe leather. And while I doubt that was the outcome she was hoping for, as she was normally an excellent cook, I grew up in a time when everyone worried about trichinosis and, in order to avoid it, cooked pork to well done, all the time.

In addition, white meat was becoming more of a trend in the pork industry. Since, as we all know, fat carries flavor, ultra-lean meat left us, well, wanting.

Luckily, safer pork means we no longer have to overcook our chops. This, along with the availability of thicker cuts, well-marbled heritage breeds and a better understanding of cooking methods, means our chances of getting juicy, delicious chops have definitely improved.

In this week's Seared Pork Chops with Cider Vinegar Pan Sauce, we employ a couple of techniques to bring out flavor and keep in moisture, a recipe quick and easy enough to accomplish on a busy weeknight.

It starts with thick pork chops. Bone-in chops are great, as the bone can help keep the chop juicy and flavorful. But sometimes a thick, bone-in chop is hard to find, so this recipe is designed to make thick, boneless chops all they can be. That said, if you have bone-in, definitely use them.

While fat carries flavor, so does browning, but the high heat that's necessary to create a seriously browned chop can also tip us into well-done territory. To get the browning that brings big flavor quickly and without blasting the heat, we add a little sugar to our salt-and-pepper seasoning.

We also cook one side on medium-high, which starts the development of a deeply dark brown crust, and then flip the chops and turn the heat to low, which gently finishes the cooking process.

A quick and easy pan sauce also takes advantage of that key browning process as it's made in the same skillet and pulls all those dark-brown bits into the sauce, along with sautéed onions, wine, broth, a splash of cider vinegar and, of course, butter.

Now we can all let go of our childhood pork chop trauma and embrace a new day (or night) that includes a flavorful, juicy pork chop.

Seared Pork Chops with Cider Vinegar Pan Sauce

Serves 4.

Note: Sprinkling the chops with a touch of sugar helps them brown deeply and develop more flavor without having to cook them for too long, causing them to become tough and dry. The browning process also creates a deep, caramelized flavor in the quick and easy cider vinegar pan sauce. From Meredith Deeds.

• 4 (6- to 8-oz.) boneless, center-cut pork loin chops, 3/4- to 1-in. thick

• 2 tsp. sugar, divided

• 1/2 tsp. salt

• 1/4 tsp. freshly ground black pepper

• 1 tbsp. olive oil

• 1/2 c. chopped onion

• 1/4 c. dry white wine

• 3/4 c. low-sodium chicken broth

• 1 tbsp. cider vinegar

• 3 tbsp. unsalted butter, cut into 6 pieces

• 1 tbsp. chopped flat-leaf parsley, plus more for garnish

Directions

Pat pork chops dry with paper towels. In a small bowl, combine 1 teaspoon sugar, salt and pepper. Sprinkle sugar mixture over both sides of pork chops.

Heat oil in a large skillet over medium-high. Add pork chops and cook, shaking the skillet a few times to make sure the chops aren't sticking or burning, until undersides are caramelized and chops are deeply browned, about 3 to 5 minutes. Turn chops and reduce heat to low. Cook for another 3 to 6 minutes, or just until the pork chops are at the desired doneness (125 to 130 degrees for medium, chops will continue to cook while they rest). Transfer pork chops to a plate and tent with foil.

In same skillet used to cook chops (do not clean skillet), add the onions and cook over medium heat, stirring, for 6 to 8 minutes, until browned. Add remaining 1 teaspoon sugar and cook until sugar is melted, about 30 seconds. Add wine and broth; bring to boil, scraping up browned bits on pan bottom with wooden spoon. Cook until liquid is reduced by about two-thirds, about 4 minutes. Tilt the pork chop plate into the skillet to capture any juices on the bottom. Add vinegar and cook to blend flavors, about 1 minute longer. Remove the skillet from the heat and whisk in butter until melted and sauce is thickened and glossy. Add parsley and season to taste with salt and pepper; spoon over chops, garnish with more parsley and serve immediately.

Meredith Deeds is a cookbook author and food writer from Edina. Reach her at meredithdeeds@gmail.com. Follow her on Instagram at @meredithdeeds.