When Pigs Fly Appetizers

Pat the pork chops dry with paper towels, then season both sides generously with lemon pepper, dried rosemary, and dried thyme, pressing the herbs firmly into the meat.

In a small bowl, whisk together honey, lemon juice, and pepper sauce until well combined to create the glaze. Set aside.

Brush the seasoned pork chops on both sides with half of the honey-lemon-pepper sauce glaze, then allow the chops to marinate so the flavors can penetrate the meat.

Heat vegetable oil in a large skillet or frying pan over medium-high heat until shimmering and hot.

Carefully add the marinated pork chops to the hot oil and sear on one side without moving them until a deep golden-brown crust forms.

Flip the pork chops and brush the cooked side with the remaining glaze, then sear the second side until equally caramelized and cooked through.

Reduce the heat to medium-low, pour any remaining glaze over the chops, and continue cooking, turning once, until the pork is fully cooked and the exterior is sticky and caramelized.

Transfer the pork chops to a serving platter, allow them to rest briefly, then cut into bite-sized pieces or serve whole as appetizers.