Brown chops in a nonstick skillet, turning occasionally, for about 5 minutes. Remove chops, drain fat, wipe pan, and set chops aside aside. Use braise-deglaze pan (with water) to cook until until softened and golden.
Add remaining ingredients to skillet, stirring constantly. Bring to a boil and return chops to skillet. Reduce heat and simmer, covered, for 20 minutes. Spoon sauce over chops.
