Step 1
Combine the honey, sriracha and soy in a small bowl and reserve half. Place the remaining mixture in a shallow tray, add the pork chops and turn to coat. Leave them to marinate at room temperature for 15 minutes.
Step 2
Heat 1 tablespoon of olive oil in a large nonstick frying pan over medium heat. Add the pork chops and cook for 8-10 minutes, turning halfway through. Set aside, loosely covered, to rest.
Step 3
Meanwhile, blanch the Brussels sprouts in salted boiling water for 4 minutes, or until they are just tender. Drain and press each sprout with the base of a glass to squish slightly.
Step 4
Wipe out the frying pan with paper towels, heat the remaining oil in the pan, and place over high heat. Add the garlic and Brussels sprouts and cook, turning occasionally, for 6-8 minutes, or until they are golden and starting to crisp around the edges. Season with salt and pepper. Add walnuts and toss to combine.
Step 5
Serve the pork chops with the pan juices, Brussels sprouts, and the reserved sriracha sauce, garnishing with shiso leaves, if using.
