Recipe(tried): Honey-Soy Glazed Pork Chops - Another pork recipe w balsamic vinegar

This one is a tried-and-true favorite in my house:

HONEY-SOY GLAZED PORK CHOPS
4 boneless pork loin chops, cut 3/4-inch thick (about 4-oz. each), trimmed of excess fat
1/4 teaspoon coarsely ground black pepper

Glaze:
1 garlic clove, minced
4 1/2 tablespoons honey
3 tablespoons soy sauce
1 1/2 tablespoons balsamic vinegar
1 teaspoon cornstarch
(1 tablespoon cold butter, cut into bits, optional)*

Garnish, optional:
2 green onions (scallions), sliced or 2 tbs. chopped chives

~ Sprinkle 1 side of each pork chop with fresh-ground black pepper.
Heat a 10-12" skillet over medium-high heat until very hot. Add porkchops, pepper side down, and cook about 4 minutes or until browned. Reduce heat to medium. Turn pork chops and cook 6 to 8 minutes or longer, until they just lose their pink color throughout. Transfer chops to platter; cover loosely with foil to keep warm while preparing glaze.

Meanwhile, in a cup, mix honey, soy sauce, balsamic vinegar, and cornstarch until smooth.
Add garlic to skillet; cook 30 seconds constantly stirring. Stir honey mixture into skillet (mixture will bubble immediately) and cook for a minute, stirring, till slightly thickened. Drizzle a little glaze over chops on platter. Sprinkle with green onions or chives.

Serve remaining glaze on the side to drizzle over cooked brown, jasmine, or other favorite rice as an accompaniment.

*Note ~ I always add the tablespoon of butter, a bit at a time, at the end of the glaze cooking time. I find it "smooths" out the flavor of the vinegar, making it very mellow and less biting. Of course, a very fine grade of balsamic vinegar may not have the bite that my less expensive variety has, making the butter addition unnecessary. It's your choice.

Per serving (not including rice or butter): 230 calories, 25g protein, 15g carb, 7g total fat (3g sat, 27% cal from fat), 61mg chol, 585mg sodium