Pat the pork chops with paper towels to dry and sprinkle them all over with salt and pepper.

Heat the oil in a skillet over medium-high heat. When the oil is hot and shimmering, add the chops. Cook for 2 minutes on each side. Remove the chops to a plate and add the garlic to the pan; cook for 1 minute then remove the pan from the heat.

Combine the sherry, soy sauce, honey, and cayenne pepper in a small bowl; whisk to blend.

Add the pork chops back to the skillet and pour the sauce over them. Bring to a simmer over medium heat. Reduce the heat to low, cover the pan, and simmer for 25 to 30 minutes. Remove the chops to a platter and tent with foil to keep warm.

Combine the cornstarch with 1 tablespoon of cold water and mix to form a smooth paste. Add the cornstarch slurry to the sauce and cook over medium-low heat until the sauce is thickened.

Arrange the pork chops on a platter and drizzle with the sauce.