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Add the pork chops to the hot skillet, pepper side down. Cook for about 4 minutes, until deeply browned. Reduce the heat to medium, flip the chops, and cook for another 6 to 8 minutes, or until they're cooked through.
Once the chops are done, remove the skillet from the heat, cover the pork chops, and set them aside to rest. While they rest, whisk together the honey, soy sauce, balsamic vinegar, and cornstarch in a small bowl until the mixture is smooth.
In a small pan, melt the 1/2 cup butter. Add the 2 cloves minced garlic and cook for about 30 seconds, stirring constantly, until it smells fragrant. Stir in the remaining 1/4 tsp cracked pepper.
Pour the honey mixture into the pan with the garlic butter. Bring it to a boil, then reduce the heat and let it simmer for 1 minute, stirring, until the sauce thickens slightly and coats the back of a spoon. Spoon the warm glaze generously over the rested pork chops. Finish with a sprinkle of fresh chives or thinly sliced green onions.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
