15 ounces center cut boneless pork chops
salt, black pepper
1 tablespoon vegetable oil
2 tablespoons unsalted butter, melted
3 cloves garlic, minced
1 teaspoon chopped parsley
2-1/2 tablespoons honey
2 tablespoons warm water
1/4 teaspoon salt
1/2 teaspoon apple cider vinegar
pinch of cayenne pepper
In small mixing bowl, mix all ingredients in the Honey Sauce together; stir well to combine. Set aside.
Season pork chops with salt and pepper on both sides.
Heat up a cast-iron skillet on high heat. Add vegetable oil and 1 tablespoon of butter. Add the pork chops to the skillet and pan fry each side of the pork, uninterrupted, for 3-4 minutes each. Flip over and repeat.
Push the pork chops to one side of the skillet; add remaining butter. Add the garlic and saute for 10 seconds, or until garlic browns. Add Honey Sauce; cook to reduce to a thicker consistency or until the sauce turns amber brown.
Spoon the sauce over the pork chops, remove from heat, and garnish with parsley.