In a small bowl, whisk together olive oil, spices, sugar, and mustard until combined. Add pork chops and marinade to a large ziplock bag. Seal the bag and move the pork chops around until everything is well-coated. Refrigerate for at least 30 minutes.
Preheat the oven to 400°F. Line a baking sheet with parchment paper and place the pork chops on the baking sheet, leaving room between each one. Discard any leftover marinade.
Bake for 18-20 minutes, or until they reach an internal temperature of 145°F. Rest the chops after cooking for 3-5 minutes before serving.
Notes
Click on the time in the instructions to start a timer!StorageRefrigerate leftover pork chops for 3-4 days in an airtight container.Freeze leftover pork chops for 2-3 months in an airtight container. Cooking Tips
The pork chops may take more or less time to cook, depending on how thick they are cut.
Don't save the excess marinade. Discard anything remaining for food safety.
This recipe uses bone-in pork chops, but boneless pork chops also work really well. Boneless chops can come in different thickness, so adjust the cooking time accordingly.
I use a ziplock bag for easy cleanup, but recommend putting a glass container under the bag in the refrigerator just in case anything leaks.