Bring your pork chops to room temp, pat them dry with paper towels then liberally coat with salt, pepper and a drizzle of olive oil.
Place a frying pan over high heat, wait a couple minutes for it to get nice and hot then lay your pork chops down. Fry for 3-5mins or until charred, then flip over.
Drop in your butter, thyme, rosemary and 2 garlic cloves. Baste the chops for another 3-5mins, or until the second side is charred & the juices are running clear (this is completely dependent on the thickness of your pork, be aware they will carry on cooking very slightly when removed from the pan). Flip and sear the fat until golden, then remove & rest to one side. Important to rest so the pork retains its juices.
Turn heat down to a low-medium, & when the pan has cooled down add your minced garlic. Make sure it’s not still scorching hot or the garlic will burn & go bitter.
Fry until the garlic just begins to catch colour, then pour in your honey, soy sauce and apple cider vinegar. Simmer until you can coat the back of a spoon, stirring regularly. Add pork chops back in (just to coat in the sauce) then serve. Your chops should just be cooked through after resting, but if they need a little extra then add to the sauce for a few minutes until hot through the centre.