Step 1

Generously season both sides of each pork chop with salt and pepper. Place flour into a shallow bowl and dip the pork chops in to fully and evenly coat on both sides. Set aside on a place.

Step 2

Heat oil in a large shallow saucepan over medium high for 2 minutes until the hot oil sizzles and shimmers. Add the pork chops and sprigs of thyme. Sear the pork chops for about 5 minutes per side until golden brown and fully cooked through, when the internal temperature on a meat thermometer reaches 145 F. Remove the pork chops and thyme from the pan, and set aside on a plate.

Step 3

In a small bowl, whisk together balsamic vinegar, honey, soy sauce and flour (you can use leftover flour from the shallow bowl that was used to coat the pork chops initially). Set aside.

Step 4

In the same saucepan used for the pork chops, turn the heat down to low and sauté garlic until fragrant, about 1 minute.

Step 5

Stir in the sauce and bring to a simmer until smooth and thickened to a desired consistency, about 2-3 minutes. Stir continuously to prevent the sauce from going lumpy.

Step 6

Return the pork chops to the pan and toss well to coat. Cook the pork chops with the sauce for another minute, then remove from heat and garnish with cilantro.