Ingredients

• 4 boneless pork chops, 3/4 inch thick (approx. 4 ounces each)
• 1/4 teaspoon fresh coarse ground black pepper
• 3 tablespoons honey
• 2 tablespoons soy sauce (I prefer low sodium)
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon cornstarch
• 1 garlic clove, minced
• 2 green onions, sliced for garnish (optional)

Instructions

1. Sprinkle 1 side of each pork chop with black pepper.

2. Heat nonstick skillet over medium high heat until hot.

3. Add pork chops, pepper side down, and cook approximately.

4. 4 minutes or until browned.

5. Reduce heat to medium, turn pork chops and cook 6 to 8 minutes longer or until they just lose their pink color.

6. Transfer pork chops to platter, cover to keep warm.

7. While pork chops are cooking, in a cup or small bowl, mix honey, soy sauce, balsamic vinegar and cornstarch until smooth.

8. After removing pork chops, add garlic to skillet, cook 30 seconds, stirring (no longer so it does not burn).

9. Stir honey mixture into skillet (mixture will boil) and cook 1 to 2 minutes, stirring.

10. The longer the sauce mixture cooks, the soy sauce flavor becomes stronger.

11. Spoon sauce over pork chops.

12. Sprinkle with green onions for garnish, if desired.