Pat the pork chops dry with paper towels—this is crucial for achieving a golden, caramelized crust. Season both sides generously with salt and pepper. Heat the vegetable oil in a skillet over medium-high heat until it shimmers and just begins to smoke. Carefully place the pork chops in the pan and sear undisturbed for 3 minutes per side until a deep golden-brown crust forms. This browning develops rich flavor through the Maillard reaction. Remove the pork chops to a plate and set aside.

Reduce the heat to medium-low and add the butter to the same skillet, allowing it to melt completely. Immediately add the freshly minced garlic and cook for about 1 minute, stirring constantly, until fragrant but not browned—garlic burns quickly at higher temperatures and becomes bitter. Pour in the honey, water, vinegar, red pepper flakes, and soy sauce, stirring to combine all the ingredients. I like using apple cider vinegar because it adds a subtle sweetness that complements the honey beautifully. Let the sauce simmer gently for 2-3 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.

Return the seared pork chops to the skillet, nestling them into the honey garlic sauce. Spoon some of the sauce over the top of each chop to ensure even cooking and flavor absorption. Maintain medium-low heat and simmer gently for 5-10 minutes, depending on the thickness of your chops, until they reach an internal temperature of 145°F when tested with a meat thermometer. The pork will continue to cook slightly as it rests, so don't overcook it at this stage. Remove from heat and let the pork rest in the sauce for 3 minutes—this allows the juices to redistribute throughout the meat, keeping it tender and moist.

Slice the rested pork chops if desired, or serve them whole. Place the pork over a bed of cooked rice or your choice of grain, then spoon the honey garlic sauce generously over the top. Garnish with finely chopped fresh parsley for a pop of color and fresh flavor, and sprinkle with additional red pepper flakes if you prefer more heat. Serve immediately while the pork is still warm.