Sweet and Saucy pork chops

2-3 pork chops
1 1/2 t. sugar, divided
2 T olive oil, divided
1 shallot, chopped
4 garlic cloves
1/4 c. red wine vinegar
1/2 c. water or broth
3 sprigs rosemary (or equivalent dried)
1 T drained capers (optional)
2 T. unsalted butter, cut into pieces

1. Season pork chops with salt and 1/2 t. sugar. Heat 1 T oil in large skillet over medium-high. Cook chops, undisturbed, until well browned, about 3 minutes. Turn and cook until second side is brown, about 1 minute. Transfer to a plate (they won't be fully cooked); reduce heat to medium.

2. Pour 1 T oil into skillet and add shallot and garlic. Cook until softened and beginning to brown, about 3 minutes.

3. Add vinegar and 1 t. sugar. Cook, swirling pan occasionally, until vinegar is nearly evaporated, about 2 minutes.

4. Add remaining ingredients. Reduce heat, maintaining a low simmer. Swirl pan continuously and vigorously until sauce is smooth, glossy, and emulsified.

5. Return pork chops and simmer gently until cook through, about 3 minutes (140 degrees).