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In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, garlic powder, smoked paprika, salt, pepper, and cayenne pepper until smooth and fully combined. The sauce should have a uniform golden-brown color with no streaks. Set aside at room temperature.
Preheat your oven to 350°F. Pat the pork chops completely dry with paper towels. Season both sides of each pork chop generously with salt and black pepper.
Heat the cooking oil in a large oven-safe skillet over medium-high heat until it shimmers. Carefully place the pork chops in the pan and sear for 3 minutes without moving them. Flip each chop and sear for another 3 minutes on the second side.
Remove the skillet from the heat and generously coat each seared pork chop on both sides with the honey mustard sauce. Transfer the skillet to the preheated 350°F oven and bake for 20-30 minutes until the pork reaches an internal temperature of 145°F.
Remove the skillet from the oven and switch your oven to broil setting. Place the skillet back under the broiler for 3-5 minutes, watching carefully to prevent the sauce from burning.
Remove the skillet from the broiler and let the pork chops rest for 2-3 minutes before serving. Transfer to a serving plate and drizzle any pan sauce over the top.