Pat the pork chops dry with a paper towel and then rub the sea salt, sage and black pepper all over both sides of the chops.

Heat the avocado oil in a large, oven safe skillet until shimmering but not smoking.

Sear the pork chops for 3-5 minutes on each side until golden brown and nearly 145 degrees Fahrenheit internally.

Remove from the skillet to a clean plate and cover with aluminum foil.

In the skillet, melt the salted butter.

Add the minced garlic and saute until fragrant, about 30-60 seconds.

Stir in the honey and soy sauce, scrape everything off the bottom of the pan and bring to a simmer.

Simmer for 5 minutes or until thickened.

Add back in the pork chops and coat well with the sauce.

Broil in the oven for 1-2 minutes or until slightly charred on the edges.

Remove from the oven and let set for 3-5 minutes and then serve hot, garnished with fresh parsley, optional.