In a shallow bowl combine the flour, salt and pepper. Dredge the pork chops in the flour, turning it to coat both sides well. Shake off any excess flour.

Spray a large skillet with nonstick cooking spray. Melt the butter over medium high heat, then sear the pork chops for 3 minutes on each side until the outside is browned but the pork isn’t quite cooked through. Transfer the pork to a plate.

Return the pan to medium heat and add the garlic, stirring for 1 minute until it is just golden. Add the vinegar, soy sauce, 2 tablespoons water and the honey and stir until it is combined and bubbly, and you’ve released any little browned bits stuck to the bottom of the pan. Simmer for 1 more minute. Return the pork to the pan and turn it in the sauce until it is well coated, then allow the pork to continue cooking for another couple of minutes until it is cooked through, with an internal temperature of 140°F. Transfer to a serving dish (or individual plates), pour over any remaining sauce, scraping the pan with a rubber spatula, and sprinkle over the scallions, if using.

Serve hot with the rice , if desired.