1. Season the pork chops with salt and ½ teaspoon sugar. Heat 1 tablespoon olive oil in a large skillet over medium high. Cook chops, without touching them, until well browned underneath, about 3 minutes. Turn and cook the other side for another minute, slightly browned. Transfer to a plate (they will not be cooked), reduce the heat.
2. Pour the remaining 1 tablespoon olive oil into the same skillet and add the shallot and garlic. Cook stirring often until softened and just beginning to brown, about 3 minutes.
3. Add the vinegar and remaining tablespoon of sugar to the skillet. Cook until the vinegar is nearly evaporated, about 3 minutes.
4. Add rosemary, capers and ½ cup water to the skillet. Season with salt. Reduce the heat as needed to maintain a very low simmer. Add butter and swirl pan continuously until the sauce becomes smooth and emulsified.
5. Return the pork chops to the skillet arranging darker side up. Simmer gently in sauce until the chops are cooked about 3-5 minutes.
6. Transfer pork chops to plate and spoon sauce over it.
Pat the porkchops dry and sprinkle all over with salt and pepper. Transfer the porkchops to a plate. A medium-dry Riesling will complement the sweetpork and apples, as would a tall, cold glass of Belgian-style wheat ale such as Blue Moon
Combine the seasonings listed in the “pork” section and liberally rub your chops. You want to go red wine here, obviously, but nothing too big because you don’t want to overwhelm the delicate nature of the puree, the sweet nuances of the sauce and the mild flavors of the pork