I'm going to insist on two things.

First, use a cast-iron skillet for this. At the end, you're going to do a controlled burn, and cast-iron works best for this. Trust me, OK?

Second, use the thickest-cut pork chops that you can find--at least an inch, and more if possible. Thin pork chops tend to dry out, and you don't want that to happen. Not with my recipe, you don't!

Start by sprinkling a liberal quantity of garlic powder on each side of the chops. Sear the meat on both sides, using fairly high heat.

When the chops are browned on both sides, fill the skillet with about ¹/₃ inch of water. Drench the chops with a liberal shot of Worchestire sauce, and put more sauce into the water. Sprinkle rosemary over the chops, then cover and let simmer over almost-medium heat. Turn the chops after about 10 minutes.

When the chops are done (20 to 30 minutes, depending on the size of the chops) turn the chops again, and set the heat on high. As the water begins to boil, stir continuously using the pork chops, not your cooking spoon, so that as the liquid reduces, the chops will become coated with the residue. Turn the chops frequently so that both sides become coated. Continue until all the water has boiled out, and all that is left is a thick black goo.

Remove the chops immediately (there is a fine line here between reducing and burning). Put the chops on each person's plate, and pour that black goo from the skillet over the top of the chops. There won't be a lot of liquid left, but it will be enough.

As much as I'm not a meat-and-potatoes person, these chops go well with a baked potato and green veggies. Enjoy!