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1
Preheat the oven to 350u00b0F.
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2
Spray a 9x13-inch casserole dish with nonstick cooking spray.
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3
Season the pork chops on both sides with salt and black pepper.
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4
Set a large skillet over medium-high heat and pour in 1 Tbsp. of olive oil. Once the oil is shimmering, place two pork chops in the skillet. Sear the pork for 2-3 minutes, undisturbed, until browned on the bottom. Flip the chops, and sear for an additional 2 minutes on the other side. Transfer the pork chops to the casserole dish.
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5
Repeat the searing process with the remaining oil and pork chops. Do not rinse or wipe out the skillet after all the pork chops have been seared. If pork chops have left residue on the bottom pan, remove residue but leave the oil in the skillet.
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6
Bake the pork chops for 8-10 minutes on the middle rack of oven, until the meat reaches an internal temperature of 135u00b0-140u00b0F.
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7
Pro tip: Using boneless pork chops? Keep an eye on them, as they will cook faster than bone-in pork chops.
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8
Check to see that pork chops are done. Remove from oven or add time as needed.
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9
Carefully remove the casserole dish from the oven. Transfer the pork chops to a dinner plate.
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10
Set the skillet from earlier over medium heat. Pour the pork juices from the casserole dish into the skillet. Add the butter, brown sugar, Dijon, dash of cinnamon, and dash of cayenne. Cook the glaze, whisking constantly for 2-3 minutes, until it begins to bubble and thicken. Once bubbling, place the pork chops in the skillet, turning to coat in the glaze.
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11
Plate the pork chops, spoon any extra glaze over the top, and serve immediately.
