1. Start by patting the pork chops dry with paper towels. This helps get a good sear and keeps the glaze from sliding off.
2. In a small bowl, mix together the brown sugar, Dijon mustard, soy sauce, minced garlic, smoked paprika, black pepper, and salt until well combined.
3. Heat olive oil in a large skillet over medium-high heat. When hot, add the pork chops and sear for about 3-4 minutes on each side until they develop a golden-brown crust. Don’t move them around too much—let that crust form for best flavor.
4. Reduce heat to medium-low. Spoon the brown sugar mixture evenly over each chop. Let it cook for another 3-5 minutes, spooning the glaze over the chops occasionally. You’re looking for the sugar to melt and caramelize slightly without burning.
5. Check for doneness by inserting an instant-read thermometer into the thickest part of the chop; it should read 145°F. If you don’t have a thermometer, cut into one chop to check for slight pinkness—pork is safe at this temperature and stays juicy.
6. Remove the chops from the pan and let them rest for 5 minutes. This step is crucial—I learned early on from family dinners that rushing this part can dry out the meat. Resting lets the juices redistribute, making every bite tender and flavorful.
7. Garnish with fresh thyme or rosemary if you like, and serve warm.

One tip I picked up from my culinary classes and years of kitchen trial and error is to avoid turning the chops too often. Patience here equals flavor. Also, if you want to scale this recipe up for a bigger family meal, sear in batches to avoid overcrowding your pan, which traps steam and prevents that lovely caramelization.