1-First: take the pork chops out of the refrigerator and season both sides with salt. Let them sit at room temperature for 30 minutes to improve taste and even cooking.

2-Next, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and ground black pepper in a small bowl.

3-Pat the pork chops dry and rub the spice mixture all over them for even coverage. Heat the oil in a skillet over medium-high heat, then add the pork chops and sear until golden, about 2 to 3 minutes per side. If the chops have a fat edge, hold them upright with tongs for about 30 seconds to brown it.

4-Reduce the heat to low, cover the skillet, and cook for 6 to 12 minutes, checking after 5 minutes, until a thermometer shows 145°F (63°C). Transfer the chops to a plate, cover loosely, and let them rest for 5 minutes. For the pan sauce, add chicken stock, apple cider vinegar, and honey to the skillet, simmer and reduce by half while scraping up the browned bits, then remove from heat and stir in the butter.

5-Finally, return the pork chops to the pan or slice and mix with the sauce, and garnish with parsley if you like. This approach, with its sear and low-heat finish, keeps the chops juicy and packed with flavor.