In a large skillet heat 2 tablespoons oil on medium-high heat. Brown 4 pork chops in batches about 3 minutes on each side or until golden brown in color.
Meanwhile, in a bowl, mix 1 tablespoon oil, 3 tablespoons honey, ¼ cup soy sauce, 1 teaspoon Worcestershire sauce, ¼ teaspoon ground ginger, ⅛ teaspoon black pepper, ½ teaspoon garlic salt, ¼ cup water, and one small chopped onion. Pour over the cutlets in the skillet, or transfer to a baking dish.
Bake 45-60 minutes until golden brown or to an internal temperature of 165 degrees Fahrenheit, turning them once or twice. If your chops are really thin, reduce the baking time.
When cooking in a cast-iron skillet, it’s always a good idea to heat the skillet first, then add oil and other ingredients. It performs best when heated and cooled gradually.
Once you put the meat in the skillet, don’t fuss with it. It needs a couple of minutes to properly sear and lock in all that yummy flavor. Turn it only when it gets a white border all around, about ¼ to ½ – inch wide. You can also shake the pan and if the meat is no longer sticking, it’s ready to be turned.
Brown pork chops in batches. If you're making this recipe as a romantic dinner for two, halve the recipe. There's also no need to transfer the chops into the baking pan. Move your cast-iron skillet from the stovetop to the oven.
Serving suggestion: garnish with fresh thyme and serve with rice and sugar snap peas or your favorite vegetable.
Nutrition information is approximate and meant as a guideline only.