When cooking boneless cuts of chicken or pork, I often pair them with a pan sauce or glaze. Just a few tablespoons can liven up any dish. And for very lean pieces of meat, a sauce or glaze can rescue it. I say rescue because such cuts are very easy to overcook.

To make sure the meat is cooked properly, use an instant-read thermometer. To check the accuracy of a dial thermometer, fill a glass with crushed ice and add water. Insert the thermometer with the dimple part on the stem in the ice, and let it stand 5 minutes. It should read 32 degrees. You can do the same with a digital thermometer. Or check the manufacturer's instructions.

Several years ago, the U.S. Department of Agriculture changed its safe temperature guidelines for many meat cuts.

For whole cuts of pork, the safe temperature is 145 degrees with a three-minute resting time before slicing. That temperature also applies to other whole cuts of meat. For poultry, the safe internal temperature is 165 degrees.

Serves: 4Prep time: 10 minutesTotal time: 35 minutesIf using fresh juice for the glaze, omit the water and use more fresh juice.2 tablespoons olive oil or canola oil4 boneless, center-cut pork loin chops (about 5 ounces each and 1-inch thick)¼ cup all-purpose flourSalt and black pepper to tasteFavorite all-purpose seasoning to taste½ teaspoon dried thyme¼ teaspoon garlic powder to taste1/3 cup brandy or sherry or chicken broth½ cup frozen tart cherry juice concentrate, thawed, or substitute 1 cup fresh juice½ cup waterPreheat the oven to 325 degrees. In a large ovenproof skillet, warm the oil over medium-high heat. Trim excess fat from the pork chops. In a shallow dish or pie plate, combine the flour, salt and pepper, all-purposing seasoning, thyme and garlic powder.When the oil is hot, dredge the pork chops in the flour mixture, shaking off the excess. Place in the skillet and brown on one side, about 5 minutes.Turn the pork chops over and place the entire skillet in the oven. Cook the pork chops until the internal temperature is about 145 degrees, about 12 minutes.The skillet handle is hot so carefully remove the skillet from the oven. Transfer the pork chops to a plate, and cover with foil to keep warm.Meanwhile, place the skillet back on the stove and bring the pan juices to a boil. Add the brandy to the pan and deglaze the pan, scraping up any browned bits on the bottom. Add the juice concentrate and water. Bring to a boil again and cook until the mixture reduces slightly and is of a glaze consistency.Serve with the pork along with caramelized onions and toasted basmati rice.