Preparation

1. Whisk honey, garlic, apple cider vinegar, soy sauce, ketchup, sriracha/hot sauce, water and pepper together in a bowl.
2. Place pork chops in a resealable plastic bag. Pour marinade over pork chops and refrigerate at least 2 hours (overnight is preferred).
3. To prepare, remove chops from marinade, taking care to allow as much of marinade to drain from meat as possible. Set bag of marinade aside.
4. Add 1 tablespoon oil to a skillet or cast iron pan and set heat to medium high. Cook pork chops for 3-4 minutes on each side. Remove meat from pan, lower heat, and add reserved marinade. Cook until reduced and thickened.
5. Return pork chops to pan and cook for an additional 1-2 minutes. Serve with marinade reduction sauce drizzled over top.