1-Getting pork chops just right: starts with preparing your ingredients and workspace, like pulling everything together and getting your skillet ready. First, take the pork chops out of the fridge and season them with salt; let them sit for 30 minutes so they reach room temperature for even cooking. Next, mix up the spice rub by combining 1 tablespoon all-purpose flour, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, and 1/2 teaspoon ground black pepper.

2-After that: pat the pork chops dry and coat both sides with the spice mixture for a flavorful crust. Heat 1 tablespoon avocado oil or vegetable oil in a covered skillet over medium-high heat until it shimmers, then add the pork chops and sear for 2 to 3 minutes until they’re golden. Flip them over, and if there’s a fattier side, hold it down with tongs for about 30 seconds to brown it a bit.

3-Reduce the heat: to low, cover the skillet, and cook for 6 to 12 minutes until the inside hits 145°F on a thermometer, checking often since thickness matters. Once done, move the pork chops to a plate, cover loosely with foil, and let them rest for 5 minutes. For the pan sauce, crank the heat back to medium-high, add 1 cup low-sodium chicken stock, 1 tablespoon apple cider vinegar, and 2 teaspoons honey or brown sugar; let it simmer and reduce by half while scraping up those tasty browned bits.

4-Finally: take it off the heat, stir in 1 tablespoon butter, put the pork chops back in the pan, and spoon the sauce over them; add 2 tablespoons chopped fresh parsley if you want a fresh touch. This method keeps things juicy and packed with flavor, and it’s a great way to use what you have on hand. Remember, exact times can vary, so keep an eye on them to avoid overcooking.