Preheat the oven to 425 degrees F.

Pat the pork chops dry with paper towels and season on both sides with salt and pepper.

Place a heavy saute pan over high heat.

Add peanut oil and 1 tablespoon butter to the hot pan, swirling to coat.

Sear pork chops for 2-3 minutes on the first side until golden brown.

Turn the chops and sear on the second side for 1 minute.

Transfer the pan to the preheated oven and cook for 10-12 minutes, or until cooked through.

Remove pork chops from the oven and let them rest on a plate, covered loosely with foil.

Remove excess fat from the pan.

Return the pan to medium-high heat.

Deglaze the pan with sherry vinegar and sherry, scraping up browned bits.

Add veal stock and barbecue sauce, then bring to a boil.

Reduce heat to a simmer and cook until slightly thickened, about 4 minutes.

Whisk in Dijon mustard and remaining 1 tablespoon butter.

Garnish with chopped tomatoes and minced chives.

Serve the pork chops with the sauce.