In a bowl, whisk together the olive oil, taco seasoning, minced garlic, lime juice, honey, and finely chopped cilantro until well combined. The honey will help balance the acidity of the lime juice and create a more complex flavor profile. This marinade is the foundation for your pork, so make sure all ingredients are fully incorporated.

Place the pork chops in a shallow dish or resealable bag and pour the marinade from Step 1 over them, making sure each piece is well coated. Cover the dish or seal the bag and refrigerate for 2 to 18 hours—I find that even 4-6 hours gives excellent flavor, though longer marinating deepens the taste if you have the time. The longer marinating window gives you flexibility based on your schedule.

Remove the pork chops from the refrigerator 30-45 minutes before cooking to bring them closer to room temperature—this ensures more even cooking throughout. Heat 1.5 tsp olive oil in a large skillet over medium-high heat until it shimmers. Remove the pork chops from the marinade, letting excess liquid drip off, then place them in the hot pan. Sear for 3-4 minutes per side until golden brown and caramelized, then reduce heat to low, cover the pan, and cook for an additional 5-6 minutes until the internal temperature reaches 145°F (63°C). I like to let the pork rest for a few minutes after cooking to retain its juices and keep it tender when served.