Even the picky eaters cleaned their plates without a word

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Ingredients
4 bone-in pork chops, about 1-inch thick (6–8 oz each)
2 tablespoons olive oil (or other neutral cooking oil)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon smoked paprika (or sweet paprika if you prefer)
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon brown sugar, lightly packed
1/4 teaspoon cayenne pepper (optional, for mild heat)
3/4 cup barbecue sauce (store-bought or homemade), plus extra for serving
1 tablespoon apple cider vinegar (to brighten the sauce, optional)
1 teaspoon Dijon mustard (optional, for a little depth)
Nonstick cooking spray or a little extra oil for the baking dish
Directions
Preheat the oven to 400°F (200°C). Lightly grease a baking dish large enough to hold the pork chops in a single layer with nonstick spray or a thin film of oil.
Pat the pork chops dry with paper towels. Removing surface moisture helps them brown better and prevents them from steaming in the oven.
In a small bowl, combine the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, and cayenne (if using). This mixture acts as a quick dry rub, seasoning the meat and giving the sauce something flavorful to cling to.
Rub the pork chops on both sides with the olive oil, then sprinkle the spice mixture evenly over both sides, pressing gently so it adheres.

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