1. In a 9×13 baking dish, combine the apple cider vinegar, 2 tablespoons of the honey, sliced garlic, and 1 teaspoon of the salt. 
2. Add the pork chops to the dish and turn to coat.
3. Allow the pork to marinate in the fridge for 1-3 hours, flipping halfway through.
4. Remove chops from marinade and discard the liquid. Pat the chops dry using a paper towel.
5. Let chops rest at room temperature for 5 minutes before preheating your oven to 400°F.
6. While the oven preheats, rub the chops with the olive oil on both sides. Sprinkle on both sides with the remaining salt and black pepper.
7. Mix together the glaze by combining the remaining 1 tablespoon of honey, garlic powder, and paprika in a separate bowl.
8. Over high heat, warm a large oven-safe skillet that can fit the 4 chops without crowding them. When the oven is finished preheating, put the pork chops into the hot pan on the stove.*
9. Cook the chops without moving them AT ALL for 3 minutes. Then use a pair of tongs to try gently lifting one up. If it is a bit stuck to the skillet, let it go and let it cook for another minute or two, then try lifting again. When a good crust is formed on the meat, it will then release more easily from the pan. When they’re nice and brown underneath, flip them over.
10. Brush the pork chops with the glaze on the cooked side. Transfer the skillet (uncovered) to the preheated oven.
11. Bake until the interior temperature, as read on an instant read thermometer stuck through the side edge into the middle, reads 140°F.* That’ll be 4-8 minutes depending on the thickness of your chops, or if you prefer your pork cooked more well done, go as high as 160F.
12. Transfer the chops to a plate and let them rest for 3 minutes. Discard any juices that accumulate on the plate and then serve.

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