Tangy, sweet peach jam balances the richness of these pan-fried spiced pork chops.
8 bone-in pork chops, about 1″ thick (10 oz. each)
2 tbsp. garlic powder
2 tbsp. ground mustard
1 tbsp. smoked paprika
2 tsp. freshly ground black pepper
Kosher salt, to taste
⅓ cup olive oil
Peach jam, for serving (optional)
1. Place pork chops in a 9″ × 13″ baking dish. Mix garlic powder, ground mustard, paprika, pepper, and salt in a bowl; rub over pork chops. Cover with plastic wrap; let sit at room temperature up to 1 hour or chill overnight.
2. Heat 3 tbsp. oil in a 12″ cast iron skillet over medium-high heat. Working in batches and adding more oil as needed, cook pork chops, flipping once, until browned and cooked through, about 10 minutes. Transfer to a serving platter; serve with peach jam, if you like.