Heat a medium sauce pot over low heat, add a drizzle of olive oil then add the minced garlic and crushed red pepper. Stir until fragrant, about 20 seconds
Add the remaining ingredients then whisk to combine. Turn heat up to medium and bring sauce to a simmer. Turn the heat back down and simmer 1 minute. Remove from the heat and set aside
Making the Pork Chops
Preheat the oven to 400°F. Season the pork chops with salt
Heat a large skillet over medium-high heat until pan is hot. Add a drizzle of olive oil and seasoned pork chops to pan. Sear undisturbed 3 minutes each side
Transfer the pork chops to a sheet pan. Add honey garlic sauce over the top, reserving ¼ of it. Roast 3-4 minutes until they reach an internal temperature of 150°F. Remove from oven and let rest 5-10 minutes
Top with remaining sauce and serve
Notes
I use bone in pork chops that are around 14oz each.
Make sure your pan is nice and hot before adding the pork. Meat doesn't sear in a warm pan.
Leave the pork chops untouched from the time you lay them in the pan until the time you flip them over. Moving the chops around will affect the searing process.
Do not overcook the pork. Remove your pork chops from the pan anywhere from 145°F - 150°F. The meat will carryover cook another 5 degrees once it is removed from the heat.
Let the pork chops rest for 5-10 minutes before cutting into them. This helps retain all the juices.