IF USING BONELESS PORK CHOPS, brine the pork. In a medium bowl, combine warm water and salt (about 1 tablespoon per cup of water) and stir until the salt is dissolved. Submerge the pork chops in a suitable amount of saltwater and soak for at least 30 minutes (at room temp) or overnight (in the fridge). Then, remove pork chops and rinse them off with cold water. Pat them dry well with paper towels and place on a plate. If using BONE-IN PORK CHOPS, you may skip the brining step! For either type of chops, make sure to let pork sit at room temperature for at least 30 minutes before starting to cook, and pat dry very, very well to assure proper browning.
Position oven rack 7 inches (18 cm) away from the broiler. Then preheat oven to broil for at least 10 minutes.
Meanwhile, preheat your skillet over high heat for about 4-5 minutes. While pan is heating, season the pork. Brush the pork chops on both sides with 1 tbsp of olive oil. Then sprinkle with a mixture of salt, pepper, garlic powder, and paprika.
Add the remaining oil to the pan and swirl to evenly coat the bottom. Sear the pork on one side for 1 minute, pressing the tops of the chops flat with a metal spatula. Then flip and sear for an additional 1 minute.
Transfer pan to the oven and broil for 4 minutes. Remove pan from the oven, flip pork chops, and let broil for 4 minutes more. Insert a thermometer into the thickest part of the pork chop. If bone-in, make sure to not touch the bone. It has to reach an internal temperature of 145°F (62°C) but I prefer 140°F (60°C) since pork will keep cooking outside the oven for a while, reaching the 145°F mark outside the oven.
Transfer chops to a plate. cover with foil, and let rest for at least 5 minutes. Meanwhile, prepare the sauce.
Using the same pan, stir honey, soy sauce, and lemon juice in with the pork juices in the pan. Let cook over medium-high heat, stirring occasionally, until sauce thickens and is reduced to half (about 5 minutes). Spoon sauce over chops and serve. You may garnish with chopped parsley or any other herb of your choice.