4 Pork Chops (bone-in or out)
• 1 tbsp Corn Starch
• 1 tsp Chili Powder
• 1 tbsp Onion Powder
• 1 tbsp Minced Garlic
• 1 tsp Smoked Paprika
• ½ tsp Ground Black Pepper
• 1 tbsp Olive Oil
• 1 cup Beef Stock
• 1 tbsp Apple Cider Vinegar
• 1 1/2 tbsp Honey
• 1 ½ tbsp Cold Butter
• Salt and Pepper

Direction

Season chops generously on both sides with salt and pepper.

Heat a large skillet or cast iron (my preference) pan on med-high heat.

Once skillet is heated and ready, add Olive oil and place pork chops in pan, make sure not to over crowd your pan. 

Which means you might have to cook chops in batches.

Sear pork chops on both sides, about 5-8 minutes each side.

Remove chops from pan, do not worry if they are not done, they will finish cooking in the sauce. Set pork chops aside on a plate.

Return pan to heat, add beef stock but reserving ¼ cup for slur later.

Deglaze the bottom of the pan using a whisk or spatula, scrape the bottom of pan to
gather all the bits left behind from pork chops.

Once pan is deglazed, still with a whisk add in all the seasoning and herbs,
honey, and vinegar and bring to a simmer.

To make slur, add 1 tbsp corn starch to the ¼ cup of reserved beef stock and mix till it is completely combined. You will need to do this right before adding to sauce.

Once sauce is at a constant simmer, add slur to pan and whisk in completely.

Add seared pork chops back to pan and cover. Let cook for about 20 minutes or till chop reach 165ᵒF internally.

Once chops have reach desired internal temperature, remove pan from heat and add chilled butter to pan and cover.

Allow butter to completely melt, then spoon sauce over chops in pan, cover and rest another 5-10 minutes.

After chops have rested, serve chops with sauce over rice, pasta, or plain.

These chops pretty much go with any vegetable or side.