Servings: 4

nonstick cooking spray nonstick cooking spray
4 bone-in pork chops (about 1 inch thick) 4 bone-in pork chops (about 1 inch thick)
1 teaspoon salt 1 teaspoon salt
1/2 teaspoon black pepper ½ teaspoon black pepper
1 tablespoon extra-virgin olive oil (for searing first set of chops) 1 tablespoon extra-virgin olive oil (for searing first set of chops)
1 tablespoon extra-virgin olive oil (for searing second set) 1 tablespoon extra-virgin olive oil (for searing second set)
1/4 cup brown sugar (loosely packed) ¼ cup brown sugar (loosely packed)
1 teaspoon Dijon mustard 1 teaspoon Dijon mustard
1/8 tsp cinnamon ⅛ tsp cinnamon
1/8 tsp cayenne ⅛ tsp cayenne
1 Apple chopped 1 Apple chopped

Preheat the oven to 350°F.
Spray a 9x13-inch casserole dish with nonstick cooking spray.
Season the pork chops on both sides with salt and black pepper.
Set a large skillet over medium-high heat and pour in olive oil. Once the oil is shimmering, place two pork chops in the skillet. Sear the pork, undisturbed, until browned on the bottom, 2 to 3 minutes. Flip the chops and sear for an additional 2 minutes on the other side. Transfer the pork chops to the baking dish.
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.
Bake the pork chops on middle rack of oven until the meat reaches an internal temperature of 135 to 140°F, 8 to 10 minutes.
Check to see that pork chops are done. Remove from oven or add time as needed.
Carefully transfer the pork chops to a dinner plate.
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, cinnamon, apple and cayenne. Cook the glaze, whisking constantly, until it begins to bubble and thicken, 2 to 3 minutes. Once bubbling, place the pork chops in the skillet, turning to coat in the glaze.
Plate the pork chops, spoon any extra glaze over the top, and serve immediately.