Serves 4

Pat chops dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium heat until just smoking. Add chops and cook until well browned, about 4 minutes per side. Transfer to plate.

Add remaining oil and onion to skillet and cook until lightly browned, about 3 minutes. Stir in ginger and cook until fragrant, about 30 seconds. Stir in juice, zest (use a vegetable peeler to obtain wide strips of orange zest), broth, sugar, and hot sauce, scraping up any browned bits from bottom of pan. Cook until sauce thickens slightly, about 3 minutes.

Return chops and any accumulated juices to skillet. Simmer, turning once or twice, until sauce glazes chops and meat registers 145°, about 3 to 5 minutes. Transfer chops to platter. Off heat, whisk butter into glaze and season with salt and pepper. Spoon glaze over chops and serve.