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Preheat the oven to 400°F (200°C). Grease an 8-inch square baking dish for the cornbread.
Make the cornbread batter: In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. Add milk, melted butter, and eggs; mix until combined. Pour into the prepared dish and bake for 20-25 minutes or until golden and a toothpick comes out clean.
Season the pork chops with salt and black pepper. Heat olive oil in a skillet over medium-high heat.
Sear the pork chops for 3-4 minutes on each side until browned. Remove from the skillet and set aside.
In the same skillet, add minced garlic and sauté for 1 minute. Stir in honey, soy sauce, apple cider vinegar, and crushed red pepper flakes. Simmer for 2-3 minutes.
Return the pork chops to the skillet, coating them in the honey garlic sauce. Cook for an additional 2-3 minutes or until the pork reaches an internal temperature of 145°F (63°C).
Serve the pork chops warm, garnished with parsley, alongside slices of buttered cornbread.
Prep Time: 15 mins
Cooking Time: 30 mins
Total Time: 45 mins
| Kcal: 500 per
per Servings: 4
