I love pork chops, but sometimes they can be dry. Not these!

Serves 2

• 4x 7 oz. pork chops

• salt, to taste

• 1 tbsp. all-purpose flour

• 1 tsp. chili powder

• 1 tsp. garlic powder

• 1 tsp. onion powder

• ½ tsp. smoked paprika

• ½ tsp. black pepper

• 1 tbsp. olive oil

• 8 fl oz. low-sodium chicken broth

• 1 tbsp. apple cider vinegar

• 2 tsp. honey

• 1 tbsp. butter

• 2 tbsp. chopped fresh parsley, optional

Remove the pork chops from the refrigerator, season both sides with a pinch of salt and set aside to rest for 30 minutes.

In a small bowl, combine the flour, chili powder, garlic powder, onion powder, smoked paprika and black pepper to create a spice rub.

After the pork has rested for 30 minutes, pat the pork chops dry using a paper towel and rub both sides of the chops with the spice rub.

Heat the olive oil in a skillet (with a lid) over medium-high heat. When the oil is hot and shimmering, add the pork chops and cook for 2-3 minutes, or until they become golden.

Flip the chops over and reduce the heat to low, cover the skillet with a lid and cook for 6-12 minutes, or until the chops have cooked through. Transfer the cooked pork chops to a plate, loosely cover with aluminum foil, and set aside to rest for 5 minutes.

In the meantime, prepare the sauce. Increase the heat to medium-high and add the chicken broth, apple cider vinegar and honey to the skillet. Use a wooden spoon to scrape the bottom of the pan to release any stuck pieces of pork.

Bring the sauce to a simmer and cook until it reduces by half. Remove the skillet from heat and once the sauce is no longer simmering, swirl in the butter.

Return the pork chops to the skillet and spoon over the sauce. Scatter the fresh parsley over the pork chops and serve.

• Calories: 338

• Fat: 22g

• Carbs: 12g

• Protein: 11g

• Fiber: 1g