1-Remove the pork chops from the refrigerator and season both sides generously with salt. Let them rest at room temperature for 30 minutes to enhance flavor and promote even cooking.

2-In a small bowl, mix together 1 tablespoon all-purpose flour, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, and 1/2 teaspoon ground black pepper to make a seasoning rub.

3-Pat the pork chops dry with paper towels, then rub the spice mixture evenly onto both sides of each chop for a flavorful crust.

4-Heat 1 tablespoon avocado oil or vegetable oil in a skillet over medium-high heat until hot. Add the pork chops and cook for 2-3 minutes per side until golden brown. If the chops have a fatty side, sear it for 30 seconds after flipping.

5-Reduce the heat to low, cover the skillet, and cook the pork chops for 6-12 minutes, checking regularly, until the internal temperature reaches 145°F (63°C).

6-Transfer the cooked pork chops to a plate, cover loosely with foil, and let them rest for 5 minutes to let the juices redistribute.

7-To make the pan sauce, increase the skillet heat to medium-high. Add 1 cup low-sodium chicken stock, 1 tablespoon apple cider vinegar, and 2 teaspoons honey or brown sugar. Simmer while scraping up browned bits until the liquid reduces by half.

8-Remove the skillet from the heat and stir in 1 tablespoon butter until melted.

9-Return the rested pork chops to the skillet and turn them to coat evenly in the sauce.

10-Serve immediately, garnished with 2 tablespoons chopped fresh parsley if desired. The total preparation time is about 45 minutes, with 30 minutes prep and 15 minutes cook.