Season the pork chops on both sides, with salt, pepper and garlic granules.
Heat the oil in a pan over medium-high heat.
Cook the pork chops for 4 to 5 minutes on each side, until cooked through snd deeply golden brown on both sides.
Transfer to a plate, cover loosely with foil and reserve.
Melt the butter in the same pan. Add the garlic and cook for half a minute, swirling the pan.
Add the honey, stock and vinegar, increase the heat and, stirring occasionally, cook the sauce until it reduces down and thickens to a syrupy consistency.
Return the pork and its juices to the pan and baste it generously with the sauce.
Sprinkle the chopped parsley over the chops and serve with simply boiled rice and/or a leafy salad.