1 tbsp. vegetable oil
4 (1 inch thick) pork loin or rib chops (about 2 lb.)
2 tbsp. lemon juice
2 tbsp. water
1/2 tsp. dried thyme or rosemary, crumbled
1/4 tsp. each salt and pepper

Heat oil in large skillet over medium-high heat. Add chops and cook 2 to 4 minutes, turning once, until golden brown. Reduce heat to medium low and cook 10 to 12 minutes longer, turning chops often, until browned and cooked through but not dry inside. Remove to heated dinner plates and keep warm. Add remaining ingredients to skillet. Bring to a boil over high heat. Cook 1 to 2 minutes, stirring up brown bits in bottom of pan, until thickened and syrupy. Spoon over chops. Makes 4 servings.

Variations: Instead of lemon juice and water, use 1/4 cup dry white wine. Or make the sauce with 1/4 cup each heavy cream and chicken broth and substitute 1/2 teaspoon dried tarragon for the dried thyme.