Whisk together first 5 ingredients plus 2 tsp. cider vinegar.
Transfer 1/4 cup of marinade to gallon ziplock bag; add chops; press out air and seal bag. Turn bag several times to coat chops and refrigerate 1-2 hours.
Reserve remaining marinade mixture for sauce.
Remove chops from bag and pat dry with paper towel, discard bag of marinade.
Heat 3 tsp. oil in large skillet to medium hot. Season chops with salt and pepper and cook 3-4 minutes on each side. Transfer chops to plate and cover tightly with foil.
Add reserved marinade mix to skillet and bring to boil stirring with wooden spoon.
Cook 3-5 minutes until reduced to thick glaze.
Reduce heat to medium low, add juice from chops, remaining 2 tsp. cider vinegar and butter. Whisk and simmer 2-3 minutes longer.
Remove pan from heat and return chops to skillet, turning occasionally to cover with sauce.
Transfer chops to platter and spoon sauce over chops.
Recipe modified from Cook’s Country Magazine
Serving Size 1 chop