- 6 bone-in ribeye (rib) pork chops (1/2-inch thick)
- 2 cups guajillo (OR tomato salsa)
- 3 tablespoons honey
- 1 tablespoon oil
- Reserve 1 cup of salsa; mix with honey. Brush the honey salsa mixture over the pork chops. Heat oil in large skillet over medium heat. Sauté pork for about 10 minutes, turning once until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
- Transfer pork chops to a plate; cover to keep warm. Add reserved salsa to skillet and stir over medium heat until salsa is warmed; serve with pork.