2 boneless pork chops
1 TBSP Spice by Rachel Sweet CHAI SPICES
1 TBSP oil (olive, coconut, or vegetable oil)
1 cup broth or water
1 TBSP honey
1 TBSP vinegar (apple cider, white wine, or rice wine vinegar)
1 TBSP butter
Remove the chops from the fridge and season both sides with the CHAI SPICES. Let the raw meat sit on a plate at room temperature for 30 minutes.
After the meat has warmed to room temperature, add the oil to a pan and heat to medium high. Add the pork chops and cook for 2 minutes then flip. Once you have turned the pork chops to cook on the other side, reduce the heat down to low and cover with a lid. Cook 10 to 15 minutes until a meat thermometer reads 145 degrees F. When the meat has reached cooked temperature, slide the chops out onto a plate to rest while you make the sauce.
Turn the heat up to medium low and add the broth, vinegar, and honey to the pan you just cooked the meat in. When the liquid begins to bubble, allow it to cook an additional 5 minutes. Then shut off the heat and add the butter to the sauce in the pan. Stir until the butter melts and then add the chops back into the pan. Coat well with the sauce and serve with a side of veggies and rice or a baked potato.