If it were up to us, hot honey would supplant ketchup as the condiment of choice when it comes to making just about everything taste better. Paint a swath of this sweet-meets-heat goodness onto a pan-seared pork chop, and you'll see what we mean. Best of all, we've paired it with crisp, roasted vegetables for a meal that's healthy and absurdly delicious.
Peel and halve shallots. Cut into ¼" slices. Stem thyme. Stem, seed, and cut yellow bell pepper into ½’’ dice. Rinse pork chops and pat dry.
Roast the Vegetables
Place peas, shallots, yellow bell peppers, and grape tomatoes on prepared baking sheet. Drizzle with 2 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Toss together to completely coat. Roast 12-14 minutes, or until vegetables are tender and lightly browned. Remove from oven and set aside.
Cook the Pork Chops
While vegetables cook, heat a large pan over medium-high heat. Use a sharp knife to slice very shallow cuts spaced 2" apart into the outer edge of fat on pork chops. Season both sides of pork chops with a pinch of salt and pepper. Add 1 tsp. olive oil to hot pan and place pork chops in pan. Cook first side for 4-5 minutes, or until pork is golden brown. Flip chops and cook 3-4 more minutes, or until pork has reached a minimum internal temperature of 145 degrees. Remove chops from pan and allow to rest.
Make the Hot Honey
In a small bowl, stir together honey, red pepper flakes (start with 1 packet, taste, and add more if desired), red wine vinegar, thyme leaves, and a pinch of salt.
Plate the Dish
Divide vegetables between two plates. Lean pork chops against them and brush with hot honey.