Take the pork chops out of the refrigerator and season with salt. Set the chops aside to rest for 20 minutes.
In a small bowl, mix the flour, raspberry chipotle powder, garlic powder, black pepper, and smoked paprika.
After 20 minutes, use a paper towel to pat the pork chops dry then rub both sides of the chops with the spice rub.
Heat the oil in a medium skillet over medium-high heat. As soon as the oil is hot, add the pork. Cook until golden, 2-3 minutes.
Flip the pork so that the seared side is facing up. Reduce the heat to low then cover the skillet with a lid. Cook 4-5 minutes (145 degrees F). Remove pork chops and let rest.
Increase the heat to medium-high then add the chicken stock, vinegar, and honey to the remaining juices.
Bring to a simmer and cook until reduced by half. Add butter and let simmer for 2 minutes.