4 bone in pork chops
1/4 c. Smoke Mesquite Olive Oil
2 Tbsp. brown sugar
2 tsp. Metropolitan Chef Garlic Lovers Rub
1 Tbsp. lemon juice
1 Tbsp. Worcestershire sauce
1 Tbsp. Moscatel Wine Vinegar
1 tsp. ground mustard
1/2 tsp. salt
1/2 tsp. black pepper
Place pork chops into a resealable plastic bag. In a small mixing bowl, whisk together the rest of the ingredients until well blended. Pour over the pork chops in the bag. Seal and place in the refrigerator for 2 - 8 hours.
To cook, heat an oven safe skillet over high heat. Preheat oven to 400 F. Sear the pork chops for 2 minutes on each side and transfer the skillet immediately to the oven. Cook until the internal temperature of the chop reaches 145 F, about 15 minutes.
Tent with foil and let rest 5 - 10 minutes before serving.