Step 1

Sprinkle the pork chops with 1/2 teaspoon salt and 1/2 teaspoon pepper covering all sides then set aside for 30-minutes;

Step 2

While the pork chops are resting, in a small bowl, mix together the seasoning blend including flour, chili powder, garlic powder, onion powder, paprika, sage, marjoram, black pepper, and salt;

Step 3

After 30-minutes, pat the pork chops off and then dredge in the seasoning blend until coated well on all sides;

Step 4

In a large skillet, heat the olive oil until hot and then place the pork chops into the ban with at least 1" between each chop;

Step 5

Cook the pork chops on medium-high heat for 2-3 minutes until golden brown, then turn;

Step 6

Reduce the heat to low and cover the skillet with a lid then simmer for 5-6 minutes for thin chops and 8-10 minutes for thicker chops (cook to 145°F or until juices run clear)

Step 7

Remove the pork chops from the skillet and set aside (cover to hold heat);

Step 8

Now, add the chicken broth and vinegar to the skillet and use a wooden spoon to break up any fond (bits of food) on the bottom of the skillet;

Step 9

Stir in the honey then simmer until reduced by half;

Step 10

When reduced, add in the butter and stir until melted;

Step 11

Remove the skillet from the heat, add the pork chops back into the sauce, and spoon the gravy over them;

Step 12

Let the chops rest for another 1-2 minutes in the pan gravy before serving with sauce over the top and a sprinkle of fresh parsley.