Pat pork chops dry and season both sides with salt, pepper, paprika, garlic powder, and herbs.
Heat olive oil in a skillet over medium-high heat.
Sear pork chops 3–4 minutes per side until golden brown. Remove and set aside.
Reduce heat to medium. Add butter and garlic to the pan; sauté until fragrant.
Pour in chicken broth, honey, and Dijon. Simmer 2–3 minutes until slightly thickened.
Return pork chops to the pan and spoon sauce over them. Cook 5–7 minutes more until internal temp reaches 145°F (63°C).
Garnish with fresh herbs and serve
