Season the pork chops with coarse salt and freshly ground black pepper. In a large skillet on high heat, heat the olive oil. Add the pork chops to the hot pan, and sear the pork to brown on both sides, about 3 minutes per side. Turn the heat down to medium, and cook until cooked through, about 6 more minutes, depending on the thickness of your chops. Remove the chops from the pan, and drain off the excess fat. Return the pan to the heat, and add the minced shallots and allow them to soften. Then, add the vermouth, scraping up all the browny bits from the bottom of the pan. Let it simmer for 1 or 2 minutes, reducing slightly. Serve the pork chops on a warm platter with the sauce drizzled over top.
Recipe courtesy of Chuck Hughes