In a small bowl, mix the preserves, mustard, Worcestershire sauce and hot sauce. Set the glaze aside.

In a separate bowl, combine the dry spice rub (salt, pepper, garlic powder and paprika). Season each pork chop generously on both sides and rub the mixture into the meat.

Heat a cast iron skillet on medium high heat. Add the olive oil and the seasoned pork chops. Sear on each side for 2 minutes to get a nice crust.

Once the pork chops are seared, pour the glaze over the pork chops and stick the pan into the oven. Roast until the pork chops are cooked through and register 140°F to 145°F in the thickest part of the meat with an instant-read thermometer, about 4-8 minutes.

Let the pork chops rest for 5 minutes before serving, then spoon some of the glaze from the pan over the top.