Preheat oven to 400F.

Season chops with the dry rub.

Heat oil in a heavy oven-proof skillet (I like to use an iron skillet) on top of stove over medium high heat.

Cook 2 or 3 minutes per side. You want the outside color of the chops to be a golden brown color.

Place pan in oven and roast 8-10 minutes more.

Chops are done when a thermometer reads 140-150F.

Remove chops from skillet and pour in sauce.

Swish it around for a couple seconds to pick up the flavors from the pan.

Pour over the chops.