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Take the pork chops out of the refrigerator and season both sides with salt. 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 black pepper.
Pat the chops dry with paper towels, then rub the spice mixture all over.
Heat the oil in a skillet over medium-high heat. When the oil is hot, 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 reads 145°F.
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.