Honey Mustard Pork Chops

Preheat your oven to 400°F (200°C). Pat the pork chops completely dry with paper towels - this is crucial for a good sear. In a small bowl, combine salt, black pepper, paprika, onion powder, and dried rosemary to create a seasoning blend. Rub this mixture evenly on both sides of each pork chop, pressing gently to help it adhere. Let the seasoned chops rest at room temperature for 5 minutes. Meanwhile, prepare the honey mustard glaze by whisking together honey, Dijon mustard, whole grain mustard, minced garlic, apple cider vinegar, and fresh thyme leaves in a small mixing bowl until smooth and well combined. Set aside half of the glaze for serving.

Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Carefully add the seasoned pork chops to the hot skillet, making sure not to overcrowd them. Sear for 3-4 minutes on the first side without moving them, allowing a beautiful golden-brown crust to develop. You should hear a nice sizzling sound. Flip the chops using tongs and sear the other side for another 3-4 minutes. The internal temperature should reach about 120°F (49°C) at this point. Add butter to the skillet and let it melt around the chops, basting them with the foamy butter for extra flavor and richness.

Remove the skillet from heat and generously brush the honey mustard glaze over the top of each pork chop using a pastry brush or spoon. Reserve some glaze for serving. Transfer the entire skillet to the preheated oven and cook for 8-12 minutes, or until the internal temperature reaches 145°F (63°C) when measured with a meat thermometer in the thickest part of the chop. The glaze should be caramelized and glossy. Remove from oven and let the chops rest for 3-5 minutes to allow juices to redistribute. During resting, the temperature will rise to a perfect 150°F (66°C). Garnish with fresh chopped parsley and serve immediately with the reserved honey mustard glaze on the side. The result is tender, juicy pork with a beautiful caramelized exterior.