Strawberry Cream Cheese Pie

Season the pork chops with salt and pepper on both sides.

In a large skillet, heat the olive oil over medium-high heat. Add the pork chops and cook until browned on both sides, about 3-4 minutes per side. Remove the chops and set aside.

In the same skillet, reduce the heat to medium and add the butter and garlic, cooking for about 1 minute until fragrant.

Whisk in the honey, Dijon mustard, apple cider vinegar, and thyme. Bring the mixture to a simmer.

Return the pork chops to the skillet, coating them in the honey mustard mixture. Continue to cook until the pork chops are cooked through and the sauce has thickened, about 5-7 more minutes.

Serve the pork chops with the glaze spooned over the top.

For an extra kick, you can add a pinch of red pepper flakes to the sauce. If you’re a fan of a more robust mustard flavor, increase the Dijon mustard to 1/3 cup. For those who prefer a sweeter glaze, upping the honey to 1/3 cup will do the trick. And if you’re out of apple cider vinegar, feel free to use white wine vinegar or even lemon juice for a fresh twist.