Preheat the oven to 425ºF. Combine 1½ teaspoons lemon pepper and 1 teaspoon kosher salt. Coat the pork chops in the mixture and set aside.

Heat 1 tablespoon extra virgin olive oil in a wide, ovenproof skillet over medium heat. Once hot, add the pork chops and cook without moving for 2 to 3 minutes until browned. Flip and cook 1 minute more. Transfer to a plate.

Add the sliced onions and cherry tomatoes to the skillet with another drizzle of extra virgin olive oil if needed. Season with salt and pepper. Sauté for 5 minutes or until the skins of the tomatoes just begin to split.

Arrange the pork chops on top of the onions and tomatoes and transfer to the oven for 12–14 minutes or until the pork chops reach your desired internal temperature. Baking time will vary depending on the thickness of your pork chops. I recommend an internal temperature of 135º–140ºF. Remove from the oven.

Using tongs, transfer the pork chops to a serving platter and tent with foil. Return the heat on the tomatoes and onions to medium.

Mash the tomatoes lightly to break them apart. Add the lemon juice, hot honey, and minced parsley. Add crushed red pepper, if desired. Stir to combine. Simmer for 5 to 7 minutes until the sauce thickens. Taste and add salt and pepper or more hot honey to taste. Turn off the heat.

Spoon the tomatoes over the pork chops and serve with your favorite sides. Enjoy!