Pan-Fried Pork Chops:
2 lb pork loin chops boneless (3 or 4 pork chops)
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons olive oil
1 lime , freshly squeezed
¼ cup honey
3 tablespoons balsamic vinegar
4 thyme sprigs , leaves only
1 lime sliced
How to pan sear pork chops:
Season pork chops with salt and pepper on both sides.
Heat olive oil in a large skillet. Add pork chops and cook over medium-high heat until nicely seared to golden brown color, 4 minutes on each side. Make sure they are cooked through. Cook them longer if they are not cooked through. Remove to a plate.
How to make honey-lime glaze:
To the same skillet add the freshly squeezed juice of 1 lime, honey, and balsamic vinegar. Bring everything to boil, stirring.
Cook for a couple of minutes until a thick glaze forms and until reduced by one third or half.
Remove the skillet from heat. Add the cooked pork chops back in.
Let the glaze cool off in the pan, with the pork chops in it, off heat. As the glaze cools off, it will get thicker, at which point pour it over the pork chops. Garnish pork chops fresh thyme and sliced lime.