Gather your spices and mix.
Get the porkchops at room temperature. Score but not to deep in a crosshatch pattern. Add spices to the top.
Rub it in and do the backsides. When both sides are scored and spiced put into a ziploc bag for two hours, at room temperature.
Mix the vinegar honey together. Add in the salt and pepper. Give it a stir.
Add the chops to a hot pan with 1/3 cup of oil. Fry this for 8 minutes. Mix the broth into the vinegar solution. Drain all but 1 tablespoon. Turn the chops and sear 4 minutes then add the vinegar solution.
Simmer with chops 4 minutes remove chops and reduce the liquids by half. Add the chops back in, simmer coating both sides. After 3 minutes let rest in the liquids. Serve I hope you enjoy!!!
