Thai Red Curry Pork Chops

4 (1-inch thick) bone-in pork loin chops

4 tablespoons vegetable oil

2 tablespoons red curry paste

1 (13.5-ounce) can coconut milk

2 tablespoons light brown sugar

1 tablespoon fish sauce

Salt and pepper 

Cilantro, for garnish 

Season pork chops with salt and pepper on both sides. In a large skillet, heat oil over medium-high heat until hot. Add chops and sear until golden, about 4 minutes per side. Remove chops to a plate. 

Add curry paste to pan, using a spatula to break it up. Cook until darkened in color, about 1 minute. Whisk in coconut milk, then whisk in fish sauce and sugar. Reduce heat to medium. 

Return chops to pan and bring to a simmer. Let simmer, turning chops halfway through, until chops are cooked through and sauce is reduced, about 15 minutes. Transfer chops to a serving platter and spoon sauce over. Garnish with cilantro and serve.