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1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix together the low-carb brown sugar substitute, paprika, garlic powder, salt, and black pepper.
3. Pat the pork chops dry with paper towels and rub them with the spice mixture on all sides.
4. Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the pork chops and sear for about 2-3 minutes on each side, until browned.
5. Remove the skillet from the heat and transfer it to the preheated oven. Bake the pork chops for 15-20 minutes, or until they reach an internal temperature of 145°F (63°C).
6. While the pork chops are baking, in a small saucepan, combine the chicken broth, Dijon mustard, and apple cider vinegar. Bring to a simmer over medium heat and cook until slightly thickened, about 3-4 minutes.
7. Once the pork chops are done, remove them from the oven and let them rest for 5 minutes. Drizzle the mustard glaze over the pork chops before serving.
Variations & Tips
For a different flavor profile, try substituting the paprika with smoked paprika for a smoky twist. If you prefer a hint of heat, add a pinch of cayenne pepper to the spice rub. You can also marinate the pork chops for a few hours in the spice mixture for an even deeper flavor. Don't have an oven-safe skillet? No worries, you can sear the pork chops in a regular skillet and then transfer them to a baking dish to finish cooking in the oven.
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