In a small bowl, combine the paprika, salt, black pepper, brown sugar, garlic powder, onion powder, mustard powder, cayenne pepper, and dried thyme. Whisk everything together until evenly distributed, breaking up any clumps in the brown sugar with the back of a spoon. I like to give the mixture a gentle toast in a dry skillet over medium heat for about 1-2 minutes, stirring constantly—this wakes up the spices and deepens their flavors before they hit the meat. Transfer back to the bowl and let cool slightly before using.

Pat your pork chops dry with paper towels—this helps the seasoning adhere better and promotes browning. Generously coat both sides of each chop with the seasoning blend from Step 1, pressing gently so it adheres. I recommend letting the seasoned chops sit at room temperature for 5-10 minutes before cooking; this allows the flavors to penetrate the meat. Cook using your preferred method (pan-searing, grilling, or baking) until the internal temperature reaches 145°F for medium doneness.