Preparation

1. ​Prep the Chops: Pat the pork chops completely dry with paper towels. In a small bowl, mix the rub ingredients (brown sugar, thyme, paprika, garlic powder, salt, pepper). Rub the mixture evenly over both sides of each chop.
2. ​Sear: Heat a large cast-iron skillet over medium-high heat with a splash of oil. Once hot, sear the pork chops for 3-4 minutes per side until a deep, golden-brown crust forms. Remove the chops from the skillet and set aside.
3. ​Create the Glaze: Lower the heat to medium. Add the maple syrup, grainy Dijon mustard, apple cider vinegar, and minced garlic to the same skillet. Whisk the ingredients together, scraping up any browned bits from the bottom of the pan. Let the glaze bubble and thicken for about 2 minutes.
4. ​Glaze and Roast: Place the pork chops back into the skillet, spooning the glaze generously over each one. Transfer the skillet to a preheated oven at 375°F (190°C). Roast for 8–12 minutes, or until the internal temperature of the pork reaches 145°F.
5. ​Rest and Serve: Remove from the oven and let the chops rest for at least 5 minutes before serving. This ensures they remain juicy. Serve alongside your Sauerkraut Coleslaw to contrast the sweet, sticky glaze.