Pork Chops in Honey-mustard Spice Sauce

½ cup honey
4 tablespoons Dijon mustard
1 teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
Canola or other oil for pan-frying
8 4-ounce boneless center-cut loin pork chops about ½ inch thick each
salt and freshly ground black pepper to taste

In a 2-cup measure or small bowl, whisk together honey with mustard, ginger, cinnamon and cloves. Set aside.

Heat a cast-iron or other skillet or griddle over medium-high heat. Salt and pepper pork chops to taste and cook in batches, turning once, 3-4 minutes on each side or just until cooked through. Remove to a platter and repeat with remaining chops, keeping the cooked ones warm by covering loosely. When all chops are done, pour out any fat left in skillet and add the honey-mustard mixture. Heat to a slow boil and add pork chops one by one, turning to coat in the sauce. Repeat until all chops are coated. Serve in a platter topped with the rest of the sauce. Serves 8.

Need more pork chop ideas? Check these out:

A very healthy low-sodium, low pottasium alternative from Eating Well on Dialysis
Vietnamese Bun Thit Nuong
One from Chef Keith Snow -- for breaded pork chops -- including a video tutorial!
Kalyn braises them in milk, yum!
Celia serves hers with Colcannon.