Pat pork chops dry with paper towels, and season with salt and pepper (or, preferably, wet or dry brine 24 hours in advance).
Melt butter in a large, nonstick skillet over medium heat. Add oil and stir to combine.
When butter and oil shimmer, carefully add chopsand cook over medium heat until browned on one side, 5 to 6 minutes. Turn andcook pork chops until the internal temperature reaches 135F-138F, 3 to 4minutes. Do not overcook the chops or they will turn dry and hard.
Remove pork chops from heat and cover to keep warm.
Combine chicken broth, balsamic vinegar, and honey in a small saucepan. Bring glaze to a boil over medium-high heat and boil until mixture is reduced to 1/2 cup, 5 to 6 minutes.
Drizzle pan-fried chops with balsamic glaze and serve warm.