Like the look of the honey etc. sauce. Will try it.
If I’m doing pork chops I’ll often make a simple sort of mega-gravy which comes out like a sauce:
Fry chops. Season to within an inch of their lives AND sprinkle a beef Oxo or two over them during cooking.
When cooked remove from pan and keep warm. Put a good big splash of boiling water (or water and wine) into pan and turn the heat up to max – 11 if you’ve got it.
Continue, stirring a lot until it thickens up nicely. Finish off with a dollop of double cream.
That’s simple, base version. Can be tarted up by adding anything that takes yer fancy after removing chops: mustard, fresh herbs or even balsamic vinegar. Can also be the base for a mushroom sauce (slice ’em finely and fry before mixing into sauce).