Using a medium bowl, add honey, grainy mustard, honey mustard, apple cider vinegar, soy sauce, garlic, onion flakes, salt, ground black pepper and dried red chili flakes, if using; whisk together and set aside. .
Transfer the pork chops to a large, resealable bag.
Pour the marinade into the bag and gently massage the chops so that each one is covered with the marinade.
Set the bag into a large bowl (in case there’s a leak) and let the chops marinate for 30 minutes.
If you plan to marinate for a longer period of time, set the bowl into the refrigerator.
When ready to cook, heat the olive oil in a large skillet, over medium-high heat, remove the pork from the bag and gently shake off the excess marinade.
Fry the pork chops for 4 to 5 minutes per side.
The internal temperature of the pork should be 145°F.
Once cooked, remove from the skillet and set aside.
Pour the leftover marinade into the skillet and crank up the heat to high.
Whisk until a thick sauce is formed.
When the pork is plated, serve the thickened marinade as a sauce.
