Bone-In Pork Chops with Cider Sauce: Substitute 4 bone-in pork loin chops, ½ inch thick, for the boneless chops. Cook pork chops about 5 minutes on each side or until browned. Reduce heat to low. Cover; cook about 10 minutes longer or until pork is no longer pink in center. Pork Chops with Mustard-Chive Cream Sauce: Make pork chops and keep warm as directed above. Add ¼ cup dry sherry to skillet. Heat to boiling, stirring to loosen brown particles from bottom of skillet. Stir in ½ cup whipping cream, 1 tablespoon country-style Dijon mustard, 2 teaspoons chopped fresh chives, 1⁄8 teaspoon salt and 1⁄8 teaspoon pepper. Simmer uncovered 3 minutes, stirring frequently, until slightly thickened. Serve sauce over chops. Spicy Southwestern Pork Chops: Omit all ingredients except pork chops. In small bowl, mix 1 teaspoon chili powder, 1 teaspoon ground chipotle chile powder, ½ teaspoon ground cumin, ¼ teaspoon salt, ¼ teaspoon ground red pepper (cayenne), ¼ teaspoon garlic powder and 1⁄8 teaspoon black pepper; rub mixture on both sides of chops. Cook as directed above. (Pork chops will get very dark from the spice coating.)