¼ cup olive oil, plus extra as needed
4 (8-ounce) boneless pork chops, about 1 ½ inches thick
Kosher salt and freshly ground black pepper
½ teaspoon crushed red pepper flakes
½ cup balsamic vinegar
½ cup honey
2 cloves garlic, minced
3 scallions, pale green and white parts only, finely chopped
1 teaspoon chopped fresh rosemary leaves
½ stick (4 tablespoons) unsalted butter,
cut into ½-inch cubes, at room temp.
Kosher salt, freshly ground black pepper
PORK: In a large, heavy skillet, heat the olive oil over high heat. Season the pork chops with salt and pepper, to taste, and sprinkle with the red pepper flakes. Add the pork to the pan and cook until cooked through, about 5 to 6 minutes on each side. Remove the pork from the pan, cover loosely with foil, and set aside.
GLAZE: In a small saucepan, bring the vinegar, honey, garlic, scallions, and rosemary to a boil over medium-high heat, stirring occasionally, until the honey has dissolved. Simmer for 9 minutes, or until slightly reduced. Remove the pan from the heat and whisk in the butter until smooth. Season with salt and pepper, to taste. As seen on foodnetwork.com.
Arrange the pork chops on a platter and drizzle with the glaze.