Preparation

1. 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

1. Preheat your oven to 400°F (204°C).
2. 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.
3. 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).
4. 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

1. 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.