Instructions

• Remove the pork chops from the refrigerator, season both sides with a pinch of salt, and set aside to rest for 30 minutes.
• In a small bowl, combine the flour, chili powder, garlic powder, onion powder, smoked paprika, and black pepper to create a spice rub.
• After the pork has rested for 30 minutes, pat the pork chops dry using a paper towel and rub both sides of the chops with the spice rub.
• Heat the olive oil in a skillet (with a lid) over medium-high heat. When the oil is hot and shimmering, add the pork chops and cook for 2-3 minutes, or until they become golden.
• Flip the chops over and reduce the heat to low and cover the skillet with a lid. Cook for 6-12 minutes or until the chops have cooked through. Transfer the cooked pork chops to a plate, loosely cover with aluminum foil, and set aside to rest for 5 minutes.
• In the meantime, prepare the sauce. Increase the heat to medium-high and add the chicken broth, apple cider vinegar, and honey to the skillet. Use a wooden spoon to scrape the bottom of the pan to release any stuck pieces of pork.
• Bring the sauce to a simmer and cook until it reduces by half. Remove the skillet from heat and once the sauce is no longer simmering, swirl in the butter.
• Return the pork chops to the skillet and spoon over the sauce. Scatter the fresh parsley over the pork chops and serve.