COMBINE: 1 T. light brown sugar; 1 t. smoked paprika; 1/2 t. garlic powder; 1/2 t. black pepper; 1/4 t. salt. Mix well then apply as a rub on 2 breakfast center-cut pork loin chops.
ADD 1 tsp. safflower oil to a non-stick skillet. Heat oil on medium-high heat.
SAUTE pork chops in oil until brown, approximately 4 minutes; turn over and sauté second side for additional 4 minutes, till brown. Transfer chops to a plate and tent with foil.
OFF HEAT, DEGLAZE skillet with 1/2 cup Jack Daniels Whiskey. Stir whiskey to pick up any brown bits left by the pork chops in the skillet.
RETURN SKILLET TO HEAT WITH CAUTION, be careful as to not spill the alcohol, which could ignite.
WHISK in 1 T. maple syrup; 1 tsp. Dijon mustard; 1/4 tsp. kosher salt. Bring to a BOIL.
WHISK 1 Tbsp. cold water with 1/2 tsp. cornstarch to make a slurry. WHISK slurry into whiskey glaze and BOIL until it thickens, stirring occasionally. Should take approximately 5 minutes. SERVE chops with sauce.