Begin by seasoning the pork chops with black pepper, salt, and a sprinkle of garlic powder. You can use thick, thin, bone-in, or boneless chops.

In a pan, heat about a tablespoon of high smoke point oil over medium-high heat. Once the oil is hot, sear the pork chops for about three to four minutes on each side until they develop a nice brown crust.

While the pork is cooking, mince the two cloves of garlic and chop the white parts of the green onion. Slice the green onion greens and set them aside.

In a bowl, combine the soy sauce, honey, sesame oil, and the chopped green onion whites. Whisk the mixture together until well combined.

Once the pork chops are seared to your preference, lower the heat to medium-low and remove the pork from the pan to let it rest.

In the same pan, add the white parts of the green onions and the minced garlic. Sauté them for about 30 to 40 seconds until fragrant.

Deglaze the pan with a splash of white wine or chicken broth, scraping up any flavorful bits from the bottom. Allow the mixture to reduce by half.

Pour in the sauce you prepared earlier and mix it well. Once it begins to simmer, return the pork chops to the pan and let the sauce thicken into a glaze.

When the sauce has reduced slightly, turn off the heat and stir in a tablespoon of cubed butter until it melts.

Serve the pork chops on plates, drizzling the pan sauce over them. Garnish with additional green onion before serving.