Let pork chops sit at room temperature for 20 minutes before cooking.
Combine grated cheese, Italian seasoning, garlic powder, onion powder, paprika, seasoning salt, and ground pepper in a small mixing bowl.
Pat dry pork chops with paper towels and season with prepared spice rub on all sides.
Heat olive oil and ½ tablespoon butter over medium-high heat in a large skillet that also comes with a lid.
Once oil is hot and butter just melted, add pork chops to the skillet and cook for 2 to 3 minutes, or until browned on the bottom.
Flip over the pork chops; cook for 1 minute.
Reduce heat to low and cover the skillet. If you don’t have a lid, you can cover it with aluminum foil, but make sure to cover it well, tucking it in on all sides.
Cook for 9 to 12 minutes, or until an Instant Read Thermometer registers at 145˚F. Cooking time depends on the thickness and overall size of the pork chops. Start checking for doneness at around the 8 minute mark.
When done, remove pork from skillet and set aside.
Set the same skillet over medium-high heat and slowly pour in the chicken broth; start whisking and scraping the bottom of the pan to get all those browned bits.
Bring to a steady simmer and cook for 3 to 5 minutes, or until sauce is reduced by half.
Whisk in honey.
Remove skillet from heat and add remaining 1 tablespoon butter; swirl it around until completely melted.
Add pork chops back into the skillet and spoon sauce over each pork chops.
Garnish with parsley and serve.