Even the picky eaters cleaned their plates without a word

Preheat the oven to 400°F (200°C). Lightly grease a baking dish large enough to hold the pork chops in a single layer with nonstick spray or a thin film of oil.
Pat the pork chops dry with paper towels. Removing surface moisture helps them brown better and prevents them from steaming in the oven.
In a small bowl, combine the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, and cayenne (if using). This mixture acts as a quick dry rub, seasoning the meat and giving the sauce something flavorful to cling to.

Rub the pork chops on both sides with the olive oil, then sprinkle the spice mixture evenly over both sides, pressing gently so it adheres.
In another small bowl, stir together the barbecue sauce, apple cider vinegar, and Dijon mustard (if using). The vinegar brightens the sweetness of the sauce, while the mustard adds a subtle savory note.
Arrange the seasoned pork chops in the prepared baking dish. Spoon or brush about half of the barbecue sauce mixture over the tops of the chops, coating them evenly but reserving enough sauce for glazing later.

Cover the baking dish tightly with foil. Bake in the preheated oven for 15 minutes. Covering the dish at this stage helps the chops cook gently and stay moist.
After 15 minutes, remove the foil and baste the chops with some of the remaining barbecue sauce. Return the uncovered dish to the oven.
Continue baking for another 10–15 minutes, basting once more with sauce halfway through, until the pork chops reach an internal temperature of 145°F (63°C) when checked with an instant-read thermometer in the thickest part away from the bone.

Once the chops are done, remove the dish from the oven and let the pork rest for 5 minutes. Resting allows the juices to redistribute so the meat stays moist when you cut into it.
Serve the pork chops warm, spooning any pan juices over the top and offering extra barbecue sauce at the table.
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