Take the pork chops out of the refrigerator and season both sides with salt (a little less than ¼ teaspoon per chop). Let them rest at room temperature for 30 minutes.

In a small bowl, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and ½ teaspoon of black pepper.

After 30 minutes, pat the chops dry with paper towels, then rub the spice mixture all over.

Heat the oil in a skillet (with a lid) over medium-high heat. When the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.

Flip the pork so that the seared side is facing up. If the chops have a fat edge, use tongs to hold them upright until the fat sizzles and browns, about 30 seconds.

Reduce the heat to low, then cover the skillet. Cook for 6 to 12 minutes, or until an instant-read thermometer inserted into the thickest part of the chop reads 145°F. Cooking time depends on thickness, so start checking for doneness at 5 minutes, then every 2 minutes after.

Transfer the pork chops to a plate, then loosely cover them with aluminum foil. Let the pork rest for 5 minutes.

Increase the heat to medium-high, then add the chicken stock, vinegar, and honey. Bring the sauce to a simmer and cook until reduced by half.

Slide the skillet off the heat, wait until the sauce stops simmering, then swirl in the butter.

Return the pork chops to the pan and spoon the sauce over them. Or slice the chops and toss the slices in the sauce. Sprinkle with fresh parsley and serve.