4 pork chops
Salt and pepper to taste
1 tsp. garlic powder
2 tablespoons olive oil
1 tbsp unsalted oil
6 garlic cloves, minced
¼ cup honey
¼ cup water (or chicken broth)
2 tbsp. rice wine vinegar (or apple cider vinegar, or any white vinegar)
Fresh parsley, for garnish (optional)
Assemble ingredients. Season chops with salt, pepper and garlic powder.
Heat the oil in a skillet over medium heat. Fry chops on both sides until golden (about 4-5 minutes on each side). Transfer to a plate; set aside.
Reduce heat to medium-low. Melt butter in same skillet, scraping up burnt bits from bottom of skillet.
Toast the garlic for about 30 seconds. Add the honey, water and vinegar. Increase heat to medium-high and continue cooking until sauce reduces and thickens (about 3-4 minutes), stirring occasionally.
Add the pork chops back to the pan, drizzle generously over the sauce, and fry for 1 to 2 minutes, or until the edges are lightly browned.
Garnish with parsley and serve with vegetables, rice, pasta, or with a salad.