Pat the bone-in pork chops dry and score the fat cap. Season with salt, black pepper, smoked paprika, and garlic powder, then let them rest for 15 minutes.

In a skillet, heat olive oil over medium-high heat until shimmering. Add the seasoned chops, searing for 3-4 minutes until browned.

Flip and sear the chops for another 2-3 minutes. Stand on their fat edge for 30-60 seconds to render fat.

Move chops to one side, add unsalted butter and minced garlic to the other, sautéing until fragrant.

Whisk in honey, soy sauce, mustard, and lemon juice, scraping browned bits. Simmer until thickened, about 1-2 minutes.

Return the chops to the pan, spooning glaze over them, cook for 1-3 minutes until internal temperature reaches 145°F. Let rest before serving.