One of my favorite flavors when it comes to pork is mustard.
I like a good ole' Sauce Robert. This is a recipe for a pair of chops in a 10" frypan.
2x 1-1/2" Thick Boneless/Trimmed Rib Chops
1-T Minced Shallots
2-T White Wine
1/2-C Veal Demi-Glace*
1/2-t Dijon Mustard
1/2-t Fresh Lemon Juice
1-t Minced Fresh Parsley
Kosher Salt & Freshly Ground Black Pepper
Pre-heat the oven to 325ºF. Dry the chops with paper-towels and season lightly with salt and pepper.
Toss a tablespoon of butter into a medium-hot pan and wait for the foam/bubbles to subside. Add the chops and sear until they release, then flip and wait for that side to release. Once both sides are seared, place the pan in the oven. Roast the pork chops to 140º-142ºF internal temp (allow to rise to 145ºF as it rests). It shouldn't take very long, and then remove them to a plate to rest. This yields a perfect medium pork chop that is amazingly juicy, tender, and with just a bit of pink to the meat. (I check with an instant read thermometer inserted through the side of the chop into the center).
Place the pan over medium heat and add a bit of butter if needed. Toss in the shallots and sweat until they just begin to take on color. Deglaze with the wine. Add the demiglace and whisk to melt the gelatin and incorporate the wine/shallots. Add the dijon, lemon juice, and parsley. Remove the pan from the heat and whisk in the remaining tablespoon of butter. Season with salt and pepper, and serve over the chops. The sauce goes excellent with some roasted potato wedges and some steamed green beans. Be careful not to overcook the pork, and be careful with how much acid you add (wine/mustard/lemon juice). The wine I add is just a splash to loosen the fond, and the lemon juice is just a quick squeeze of a lemon half. If you add too much acid, you can try to save it with a bit of sugar and perhaps another tablespoon of butter.
*If you don't have classic veal demi-glace on hand, you can fudge here by making a quick reduction of a good homemade brown stock. Reduce 2-C to ~1/3-1/2-C prior to cooking in a small saucier or sauce pan. You can throw in a small sprig of thyme, a crushed garlic clove, a bay leaf, some peppercorns, and a sprig of parsley while it reduces, and then strain them out after. It's actually easier to reduce 1 quart to ~1/2-1-Cup, and then save 1/2 of the glace for another use.
I also like port & cherries with pork, but I have to get some stuff done here...