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.