1. Season the pork chops with 1 teaspoon of sea salt and black pepper. Add the avocado oil to a large sauté pan on medium-high heat. Once the pan is hot, sear the pork chops until they have a golden brown color. Flip them over and sear the other side. After both sides are seared, set the pork chops aside.*
2. Reduce your heat to medium-low and add the minced garlic to the pan. Sauté for about 1 minute, stirring the garlic to ensure it doesn’t burn. Deglaze the pan with the chicken broth and bring it to a boil.
3. Whisk in the mustard, honey, vinegar, and 1/2 teaspoon of sea salt. Increase the heat to medium-high and reduce the sauce until it begins to thicken up, about 5-7 minutes.
4. Return the pork chops to the pan and continue cooking for 2-3 more minutes. The pork chops should be hot. Serve with the sauce covering the pork chops.

*Depending on the thickness of your pork chops, you may need to finish them in a 400-degree oven for 7-10 minutes. My pork chops were about 1/2 inch thick and cooked fully in the pan.

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