Heat the oven to 450 degrees and place a baking dish, roasting pan, or rimmed baking sheet next to your cooktop.
Rub both sides of the pork chops with a generous amount of the spice rub.
Heat 2 tbsp extra virgin olive oil or vegetable oil in a skillet over medium high heat until the oil is shimmering.
Sear each pork chop in the hot oil to brown, cooking it for 2-3 minutes on each side. Remove the browned pork chop to the roasting pan or baking sheet. Unless you have a very large skillet, you'll probably need to do this in batches - 2 chops at a time. If the oil starts to smoke, remove the pan from the heat for a minute or two to cool down slightly before placing back on the heat and proceeding to brown the chops.
Pour enough apple cider into the pan with the pork chops so that the cider comes 1/2 to 1-inch up the sides of the pan.
Put the pan in the oven and roast for 15-25 minutes, turning the chops over halfway through baking. Cook until an instant read thermometer registers 140 - 145 degrees. You can also cut into one of the chops to check for doneness. Cut into a pice close to the bone and observe whether the juices run clear. If they do, the chop is done.
Remove the chops from the oven, cover with a sheet of aluminum foil and let sit while you make the apple cider glaze.
Pour all the liquid from the roasting pan into a large saucepan. (The juice might boil up initially, so be sure to use a large pan.) Place the pan over medium high heat and bring to a rolling boil. Continue to cook, stirring every now and then, until the juice is reduced to a thick syrup. Towards the end of cooking, stir frequently and watch carefully to prevent burning. This should take 15-30 minutes depending on how much liquid you start with.
Serve the chops over wild rice, topped with a drizzle of apple cider glaze and a spoonful or two of agrodolce.