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Sprinkle the pork chops with pepper, and then dredge them in the flour.
Add 1 tbsp of the butter + the olive oil to a skillet over medium-high heat. Once the pan's hot, add the pork. Sear the pork chops for 3-5 minutes/side or until golden (3 minutes for thinner chops and 5 minutes for pork chops up to 1" thick), then transfer them to a plate.
Take the pan off the heat and add the chicken broth, soy sauce, honey, garlic, and remaining butter. Return the pan to the heat and cook for about a minute.
In a small bowl, mix the cornstarch with 1 teaspoon of cold water, then pour it into the skillet and give it a stir.
Add the pork chops back to the pan (along with any juices on the plate) and continue cooking until the sauce has reduced a bit and the pork is fully cooked through, about 3-5 minutes. You may need to reduce the heat so it's not bubbling furiously. Serve immediately.