Ingredients:

Spice rub
1 Tbs Flour
1 Tsp Cayenne Pepper
1 Tsp Garlic Powder
½ Tsp Paprika
½ Tsp Ground Black Pepper
½ Tsp Salt

Sauce
1 Cup Chicken Stock
1 Tbs Apple Cider Vinnagar 
2 Tsp Honey (or brown sugar)
1 Tbs Butter

Method:

1. Take the meat out the fridge at lest 1 hour before cooking. Salt the pork chops on both sides and let them rest for 30 minutes. 
2. Make a spice rub by combining all the spice rub ingredients in a bowl. 
3. Now is a good time to prep whatever you are having with your pork chops. Roast baby potatoes and glazed carrots are good with this dish. 
4. When your 30 minute timer goes off use some kitchen towel to pat the pork chops dry and then coat them with the spice rub you made earlier. 
5. Put a pan on the hob, put in on high and wang in a glug of olive oil. When the oil starts smoking it is time to add the pork chops. Cook until it has a lovely golden colour about 2 minutes, check every thirty seconds to make sure it does not burn. 
6. If you are lucky enough to find pork chops with fat, hold them fat side down on the pan for about a minute to render out some of the fat. 
7. Turn the hub down to low and lay the pork chops uncooked side down, put the lid on and leave to cook for about 5 mins. Once cooked place the chops on a plate and cover them with the lid. 

Sauce

1. Wang all the sauce ingredients into the pan and scrape off all the brown bits from the bottom of the pan as you do. Bring to a simer and allow to reduce by half.
2. Reduce by half. Taste the sauce. Too bland? Add salt. Too Sweet? Add vinagar. Too acidic? Add honey. Tastes good? You’re all set. 

Add the chops back to into the pan with the sauce. Spoon some of the sauce over the top of the chop and serve.