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nickgriglack
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Using a paring knife, make a couple vertical cuts in the silver skin that encircles the meat on each chop; try to cut through the silver skin without cutting into the meat. Season the chops on both sides with 1 teaspoon salt and ½ teaspoon pepper.
In a 12-inch skillet over medium, heat 1 tablespoon of oil until barely smoking. Add 2 of the chops and cook until well browned on both sides, turning them only once, 5 to 6 minutes per side. Transfer to a large plate and tent with foil. Repeat with the remaining oil and chops, then transfer to the plate with the first batch.
Return the skillet to medium and add the shallots. Cook, stirring occasionally, until browned and slightly softened, 2 to 3 minutes. Add the honey and continue to cook, stirring, until it slightly darkens, about 30 seconds.
Add the vinegar and bring to a simmer over medium-high. Cook until reduced to ½ cup, about 2 minutes. Whisk in the butter 1 piece at a time, making sure it's almost fully incorporated before adding another.
Off heat, stir in half the parsley. Return the chops and any accumulated juices to the skillet and turn to coat with sauce. Taste, then season with salt and pepper, then sprinkle with the remaining parsley.