Step 1

Season 6-8 pork chops with salt and pepper and pan fry in olive oil until the internal temp is 150-160 degrees F on a meat thermometer. Hold in a warm oven (100 degrees) while making the sauce.

Step 2

Add the garlic and butter to the saute pan that you used for the chops.

Step 3

Sauté over medium heat for only a minute or less to soften the garlic. (Do NOT let it brown)

Step 4

Add the wine and Dijon mustard and honey.

Step 5

Simmer to reduce until the sauce begins to thicken slightly.

Step 6

Reduce heat and add the butter.

Step 7

Reduce heat and stir constantly to slowly melt the butter.

Step 8

As soon as the butter is melted remove the sauce from the heat and serve immediately over the seared pork chops.