1 Tablespoon honey 1 Tablespoon red wine vinegar 1 teaspoon dry mustard 4 1-inch thick pork chops, boneless 1/2 Tablespoon vegetable oil salt and freshly ground black pepper
In a shallot baking dish, combine the honey, red wine vinegar and mustard. Add the pork chops and turn to coat. Marinade pork chops for about 10 minutes.
Preheat the oven to 450°F. Heat a large ovenproof skillet. Add vegetable oil and heat until almost smoking. Season the pork chops on both sides with salt and freshly ground black pepper; add pork chops to skillet. Cook over high heat until nicely browned on bottom. Turn chops and place skillet in the oven; bake for about 12 minutes, or until the meat is cooked through. Transfer the pork chops to a plate and serve.