I always use boneless chops as they are easier to work with, but you can use bone in if you like that little bit of extra flavour. Just adjust the cooking time accordingly as the meat takes a bit longer to cook around the bone. One important tip is to use a good brand of maple syrup. I might be biased, but if you can get real Canadian maple syrup by all means use it. It will make all the difference in the world. Also, try and use garlic cloves instead of garlic powder.
Season the pork chops with salt and pepper.
Add some butter and a bit of olive oil to a pan over medium high heat and fry the pork chops until they are browned on both sides. As the chops are fairly thin, 3 or 4 minutes on each side should suffice.
Remove the chops and set them aside on a plate.
Add a little more butter to the same pan and put the garlic in. Saute for a minute or two until fragrant.
Pour the honey and cooking wine in. Stir until the wine is cooked off and the mixture thickens.
Put the chops back in and drizzle the sauce over. Allow it to simmer for about 1 minute.
Plate,, garnish with parsley, serve, and enjoy your honey garlic pork chops.
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.