Preparation:

1. Marinade the Pork Chops:
   • In a large ziplock bag, combine 1 tablespoon honey, 2 tablespoons brown sugar, 1/4 cup soy sauce, 4 minced garlic cloves, and 1 teaspoon minced ginger. Seal the bag and shake well to mix.
   • Add the 4 pork chops to the bag, seal, and shake again to coat the pork chops evenly. Let them marinate in the refrigerator for 20-30 minutes.

Cooking:

2. Preheat the Oven:
   • Preheat your oven to 400°F (200°C).
3. Sear the Pork Chops:
   • Heat 1 tablespoon sesame oil in a large oven-safe skillet over medium heat.
   • Remove the pork chops from the marinade, reserving the marinade for later.
   • Place the pork chops in the hot skillet and sear for 3-5 minutes on each side, until they develop a golden-brown crust.
4. Bake the Pork Chops:
   • Transfer the skillet to the preheated oven. Bake the pork chops for 6-10 minutes, or until they are cooked through and reach an internal temperature of 145°F (63°C). Be careful not to overcook to avoid drying out the meat.
5. Prepare the Glaze:
   • While the pork chops are baking, pour the reserved marinade into a small pot.
   • Bring the marinade to a boil over medium-high heat, then reduce the heat and let it simmer for 2-3 minutes or until thickened, stirring occasionally.

Serving:

6. Serve the Pork Chops:
   • Remove the pork chops from the oven and let them rest for a few minutes.
   • Serve the pork chops over rice, drizzling plenty of the thickened glaze over the top.
   • Garnish with chopped green onion and sesame seeds if desired.