Honey Raspberry Garlic Pork

¼ cup raw bush honey
2 tbsp lemon juice
1 tbsp SIDS RASPBERRY VINEGAR
2-3 cloves garlic, minced
2 tsp soy sauce
4 boneless pork chops (2-3 cm)
SIDS SALT & PEPPER to taste
2-3 tbsp rice bran oil

To make the glaze, whisk the honey, lemon juice, SIDS RASPBERRY VINEGAR, minced garlic and soy sauce together in a bowl, or shake it up in a jar. (This step can be done ahead of time and stored in the fridge until you're ready to cook the pork chops)
Heat 2-3 tablespoons of oil in a large frypan over medium-high heat, until the oil shimmers.
Season the pork chops on both sides with SIDS SALT & PEPPER to taste. Carefully add them to the pan and let them brown. (3-4 minutes)
When they're nicely browned on the first side, flip them over and sear the second side, 3 minutes.
Reduce the heat to medium-low and add the glaze. Use a spatula to scrape up the browned bits on the bottom of the pan and stir them into the glaze.
Simmer the chops until cooked through, about 4-8 minutes, depending on their thickness.
When the chops are done, remove them to a plate.
Continue to simmer the glaze until it's thick enough for a spatula to leave a momentary trail if you scrape the bottom of the pan. (about the consistency of pancake syrup)
Pour the glaze directly over the chops on the serving plate, or serve it on the side.