In A Large Resealable Plastic Bag, Combine The Flour, Salt And Pepper; Add Pork Chops And Shake To Coat. In A Skillet, Cook The Chops In Butter Until Juices Run Clear. Remove And Keep Warm. Add The Rhubarb, Honey And Cinnamon To The Skillet; Cook Until Rhubarb Is Tender. Serve Over Pork Chops. Sprinkle With Parsley.