Garlic-Honey Pork Chops

Combine honey, mustard, garlic, chile flakes, 3 tablespoon olive oil, apple cider vinegar, salt, and pepper in a small bowl; mix until fully combined.

Place pork chops into a resealable zip-top bag.

Pour in marinade, seal the bag, massage to coat, and marinate in the refrigerator for at least 1 hour.

Remove pork chops from the marinade and place on paper towels.

Pat chops as dry as possible with the paper towels.

Set excess marinade aside.

Heat remaining olive oil in a large cast-iron skillet over medium-high or high heat until it shimmers.

Working in batches if necessary, sear the pork chops in the hot pan until the first side is a dark golden brown, 2 to 3 minutes.

Turn and cook on the other side until golden brown, 2 to 3 minutes more.

Turn the heat down to low and continue to cook until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 6 to 8 minutes total.

Transfer to a plate and let rest for 5 minutes.

While pork rests, pour leftover marinade into a skillet.

Bring to a boil and continue to cook until it reduces and becomes as thick as you like, 5 to 7 minutes.

Pour over pork chops.