Remove fully thawed pork chops from the refrigerator and bring to room temperature, about 20 minutes. Pat dry on all sides with paper towels.

Season pork chops on all sides with salt, pepper, onion powder, and smoked paprika.

In a large cast iron pan, add grapeseed oil and bring to medium-high heat.

Add pork chops to pan and sear until nicely browned, about 2 minutes on each side, then sear the sides, about 30 seconds each.

Remove pork chops from pan and set aside.

Add minced garlic to pan and lightly sauté for about 10 seconds. Add sherry vinegar and reduce for 10 seconds.

Add chicken stock, honey, minced Calabrian chili peppers, and Worcestershire sauce to pan. Whisk all ingredients together and bring to a boil. Reduce until syrupy and glaze-like, about 2 to 3 minutes.

Once pan sauce is reduced, add pork chops back into pan and baste with glaze until lacquered and sticky.

Remove pork chops from pan, and top with additional sauce as desired.

In a large pan, add duck fat and bring to medium-high heat.

Add zucchini to pan, and season with salt, pepper, and smoked paprika on both sides.

Sear zucchini on both sides until golden brown, about 2 minutes on each side. Serve hot with pork chops.