Let it be known I don’t like pork chops, but I ate these. Would be good with rice or steamed veggies. Serves 2 but can be doubled if your cast iron skillet is big enough.
2 boneless pork chops
1/2 cup flour for dredging, season with black pepper
3 tbs butter
1/2 cup low-sodium chicken or vegetable broth
1 tbs low-sodium soy sauce
1 tbs honey
4 cloves of minced garlic
Coat the pork chops in the flour/pepper. Add 1 tbs butter to a cast iron skillet on medium heat. Add the pork, and cook for 3-4 minutes each side.
Meanwhile, whisk together the broth, soy sauce, honey, and garlic in a small bowl. Once the chops have been cooked on each side, add 2 tbs butter and the sauce to the pan. Reduce the heat to medium-low and cook until the pork is white all the way through.