Rinse chipotle chiles under running water. Slit them open and remove seeds. Pat chiles dry on a paper towel. Chop them and put them in a small bowl. Add honey, water and salt. Whisk thoroughly to combine.
Preheat oven to 350°F. Heat a large oven-proof skillet over medium-high heat. Season pork chops with salt and pepper on both sides and set aside. Add oil to pan. When hot, add pork chops and brown, 1 to 2 minutes per side. If needed, brown chops in batches so as not to overcrowd the pan.
Return all chops to skillet or a rimmed baking sheet and brush both sides with chipotle-honey glaze. Place in the oven and cook for 15 to 20 minutes, depending on thickness of chops, until they are cooked through. Watch closely as honey glaze scorches easily. Serve chops on a platter and drizzle with any leftover pan juices.