Preheat oven to 390F (200C)
Trim the fat off the side of the chops so it's around 1/4" thick, and score (cut completely through the fat) every 1"2 inch
Pat dry the chops with paper towel, and season with the salt, pepper, and garlic powder.
Heat the oil in an oven-safe pan (cast iron is ideal) at medium heat.
Before the oil starts smoking, cook the fat side of the chops by holding the chops on their sides with tongs for 2-3 minutes (until golden brown). You can cook 2 at a time like this. Set the cooked chops aside.
Cook the chops on medium heat for 4-5 minutes per side, or until golden brown. You might need to lower the heat, depending on your stove.
Set the cooked chops aside, and lower the heat to medium-low.
Put the butter in the pan, scrape off any caramelized bits, and stir the butter into the bits until everything is incorporated. Feel free to add another teaspoon of butter if needed.
Sautee the garlic until fragrant and turns a little brown, approx 30 seconds.
Add the honey, chicken broth (or water), and vinegar.
Increase the heat to medium-high, and cook until it thickens, approx 3-4 minutes.
Return the chops to the pan, baste thoroughly, and put the pan in the oven for 1-2 minutes, or until the edges get a slight char.
Remove, and serve (the chops have already rested before being sauced up).