Stir together cider and brown sugar and add to skillet. Simmer, uncovered, turning chops once, until meat is almost cooked through, about 3 minutes. Transfer chops to a plate.
Add vinegar and mustard seeds to sauce and boil, stirring to scrape up any brown bits, until reduced to about 1/3 cup, about 5 minutes. Return chops with any juices on plate to skillet and simmer until meat is just cooked through and sauce is slightly thickened, about 2 minutes.
Servings: 2 (easy to double or triple)
Time to Prepare: 15 minutes
Submitted By: Betsy
Original Source: Gourmet Magazine
Make sure your mustard seed is fresh- old mustard seed can make a dish bitter.