This one was a winner, even with my incredibly picky 7 year old. I doubled the recipe and cooked it in my cast iron skillet. I think I kept the heat up too high, as I ended up with a bunch of burnt up brown sugar in the center of the pan. I didn't scrape up the center to make the sauce, and it came out great.
I made this tonight for dinner. I had 3 very thick 1" pork loin chops. I added 3 large rosemary fresh rosemary sprags while deglazing but removed them before serving. As the pork chops were so thick, I finished them off in the oven at 350 degrees for about 10 min until they were just cooked. They were absolutely amazing, tender and full of complex flavour from simple ingredients.