4 Brined pork rib chops (about 1-inch -1-1/4 inch thick)
Salt and freshly ground black pepper
6 cloves garlic, peeled
¼ cup balsamic vinegar
Drizzle both sides of the chops with a bit of olive oil, season with salt and pepper and set aside.
Lightly smash the garlic cloves under the flat side of a large knife.
Using a heavy skillet large enough to hold all of the chops in a single layer, heat about 2 tablespoons of olive oil over medium heat. Add the garlic and cook, stirring frequently, until soft and golden – do not brown.
Remove the garlic from the pan and raise the heat to medium-high. Add the pork and cook until nicely browned, about 1-1/2 minutes per side. Transfer to a plate and lower the heat to medium.
Add the vinegar to the pan and return the chops immediately. Continue cooking until the pork is barely pink in the center, 4 to 6 minutes. Use tongs to turn the chops over several times to be sure they’re nicely glazed with pan juices.
Transfer the chops to individual serving plates and allow them to rest for 5 minutes before serving.