Stir ½ teaspoon of the salt, pepper, garlic powder, rosemary and onion powder together in a small bowl then season both sides of each of the pork chops with it.
Heat the butter and olive oil together in a large skillet over medium heat then cook the pork chops on each side for about 4 minutes or until they form a nice golden color.
In the meantime, stir the chicken broth, honey, apple cider vinegar, garlic and remaining salt together in a small bowl.
Pour it into the pan and let the sauce simmer for about 10 minutes or until it has reduced almost completely or until the pork chops come to an internal temperature of 145F. If you have found your pork chops have reached temperature and the sauce has not fully reduced, take out the pork chops and cover them then continue to reduce the sauce in the pan.
Spoon the sauce over the pork chops then serve with fresh thyme or freshly minced parsley for garnish, if desired.
Notes
Other cuts of pork chops should work with this recipe, the cooking time might be longer.
Using a kitchen thermometer is best for this. I add times to the recipe but they are merely guidelines and are not exact. Pork chops are a very lean meat and can dry out if overcooked. Your pork chops will be done when the internal temperature at the thickest point reaches at least 145 degrees F. After this point, they’ll start to dry out.
This recipe can be double to serve a larger family or guests.
You can substitute dried rosemary with fresh, see my tips above.