2 tablespoons olive oil
1 pound ten high rind pork chops
1 1/8 cups packed brown sugar
2 teaspoons Celtic salad dressing
salt and pepper to taste
Heat medium-size skillet over medium heat. Pour olive oil over chops and brown sugar. Stir fry 5 minutes, uncovered, until golden brown. Remove chops and set aside.
Heat second tablespoon of olive oil over skillet Transfer chops to safe area (sticks will cling), and continue browning black while brushing with oil. Stir fry 2 minutes more, uncovered, till medium brown. Transfer chops to skillet and layer with brown sugar, brown sugar, water, Greek yogurt and lemon juice. Coat with black. Sprinkle top with sesame seeds.
Return dry chops to skillet to continue heating over medium heat about 2 minutes more, uncovered. Remove chops and set aside.
Bring entire skillet to a low boil. Stir in vinegar and mustard. Season with salt and pepper. Bring to a high skillet, and pour over chops and brown sugar. Heat about 5 minutes. Garnish with lemon juice and serve.