Pat pork chops dry using a paper towel then season on both sides with salt and pepper. In a small bowl, mix garlic powder, chili powder and flour together until completely combined.

Sprinkle each pork chop with seasoned flour then pat to coat evenly. Set pork chops aside to allow flour to absorb moisture released by the pork chops.

Place a large skillet over medium-high heat then allow the pan to heat evenly. Add oil then place as many pork chops as will comfortably fit into skillet without overcrowding the pan.

Cook for about 2–3 minutes until dark golden brown on the first side, then flip and cook on second side to desired doneness or until just barely cooked though—additional 1–2 minutes depending on thickness. Transfer pork chops to a plate, cover lightly with a sheet of aluminum foil and set aside.

Return skillet to heat then add apple cider, vinegar, honey and Dijon to skillet, whisking to combine. Bring mixture to a boil, scraping the bottom of the pan to dissolve all of the brown bits into the cider.

Allow liquid to boil rapidly for about 6–8 minutes until it becomes thick and has reduced by slightly more than half. Remove from heat then season glaze to taste with salt and pepper. Return pork chops to skillet, turning to coat in glaze, or pour glaze over pork chops and serve immediately.