pork chops ((2 thick bone-in chops or 4 thin chops))
salt and pepper (to taste)
2 tbsp butter
2 tbsp minced garlic
¼ c honey
¼ c water
2 tbsp vinegar (white, apple cider or rice wine vinegar)
½ tsp crushed red pepper (optional)
Instructions
Pour the vegetable oil in a large skillet and turn the burner on medium/high heat.
Season the pork chops with salt and pepper.
Once the skillet is hot, add the pork chops. Cook uncovered for 3 minutes on each side to sear the outsides of the chops; remove the chops from the pan and set aside.
Turn the burner down to low/medium heat.
To the skillet, add the butter and garlic. Let the garlic cook for about a minute.
Next, stir in the honey, water, vinegar and pepper. Let cook for a few minutes or until the sauce begins to thicken.
Add the chops back to the pan and cook for 5-10 minutes, basting frequently with the sauce. The pork chops are done when they register an internal temperature of 145°F. Let rest for 3 minutes before slicing.
Thinly slice the chops and serve over a bed of rice; drizzle the remaining sauce over the pork.
Garnish with parsley and additional crushed red pepper, if desired.
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