Lightly season pork chops with sea salt and black pepper on both sides.

Place flour on a plate or bowl.  Dredge pork chops in flour on both sides.

Warm oil in a frying pan over medium-high heat.  When the oil is hot (oil is ready for frying when it bubbles when tested with a wooden chopstick or wooden utensil), add pork chops.  Fry on medium-high heat for 3-5 minutes of each side depending on how thick each chop is.  Pork chop should be slightly golden and give bounce back when pressed.  The best way to make sure you cook the pork perfectly is to use a meat thermometer.  If you are ever unsure if the meat is properly cooked, stick the thermometer into the thickest part of the chop and take its temp.  For pork, it’s done when it has reached 62C/ 145 F.

When pork chops are nice and crispy, remove from the pan and left drain on paper towels to soak up excess oil. Let rest for about 5 minutes before cutting into them.

While pork chops are resting, start on the sauce.  In a medium to a small saucepan, combine together smashed garlic cloves, thyme sprigs, chicken broth, honey and pineapple juice.  Stir to evenly combine and bring to a boil on high heat.

Let bubble away until reduced to 1/3 of its size.  It should be thick and syrupy at this point.

Turn off heat and whisk in 2-3 tbsp of ice-cold butter until butter is melted and the sauce has thickened. The sauce will further thicken as it stands.

Season with salt and pepper to taste then pour over pork chops and serve.