Mustard Pork Chops

4 boneless pork chops at least 1 inch thick ?1 tablespoon olive oil ?1 teaspoon yellow mustard ?1 tablespoon brown sugar ?1 teaspoon ground paprika ?1 teaspoon garlic powder ?1 teaspoon onion powder ?½ teaspoon salt ?¼ teaspoon ground black pepper Prep: Heat oven to 400°F and line a rimmed baking sheet with baking parchment OR aluminum foil (see notes). Tenderize: Place pork chops between two pieces of plastic wrap and very gently pound using a rolling pin or flat side of a meat mallet (you don't want to flatten them much, you mainly want to tenderize them – 4-5 gentle smacks will do). Season: Rub chops all over with oil and mustard. Combine brown sugar, ground paprika, garlic powder, onion powder, salt and pepper in a small bowl. Rub seasoning blend all over chops. Bake: Bake on middle rack for 12-15 minutes, depending on thickness of chops (about 6 minutes per ½ inch thickness), until they reach an internal temperature of 140°F. Turn oven to broil and broil the pork chops 1-2 minutes, until browned. (Leave chops on middle rack if using parchment. Do NOT put chops close under broiler, unless using aluminum foil or removing parchment first! If broiler runs hotter than your parchment manufacturer allows, remove parchment paper first! If broiler is a small separate compartment, remove parchment paper before placing pork chops there.) Rest: Remove from the oven and allow chops to rest in the pan for 5 minutes before serving, in order to let temperature rise to 145°F. Do not skip rest!