1-First, remove the pork chops from the refrigerator and season both sides with salt. Let them rest at room temperature for 30 minutes to improve flavor and ensure even cooking. Next, combine the flour, chili powder, garlic powder, onion powder, smoked paprika, and ground black pepper in a small bowl to make the spice rub.

2-Pat the pork chops dry and rub the spice mixture evenly on both sides for that perfect crust. Heat the oil in a skillet over medium-high heat until it shimmers, then add the pork chops and cook for 2 to 3 minutes until golden brown. Flip them, and if there’s a fat edge, hold them upright with tongs to brown it for about 30 seconds.

3-Cooking to Perfection: Reduce the heat to low, cover the skillet, and cook for 6 to 12 minutes until the internal temperature reaches 63°C (145°F). Begin checking at 5 minutes and every 2 minutes after that; the chops are done when juices run clear. Transfer the pork chops to a plate, loosely cover with foil, and let them rest for 5 minutes to let the juices redistribute.

4-For the pan sauce, increase the heat to medium-high and add the chicken stock, apple cider vinegar, and honey to the skillet. Simmer while scraping up the browned bits until the sauce reduces by half. Remove the skillet from the heat, let the sauce stop simmering, then stir in the butter. Finally, return the pork chops to the skillet, spoon the sauce over them, or slice and toss with the sauce, and garnish with parsley if desired before serving.