Pork Chops with Cranberry-Maple Pan Sauce

Directions

1. 1
   Dry the pork chops with paper towels and rub them with 3 teaspoons of the thyme, 1 1/4 teaspoons of kosher salt, and 3/4 teaspoons of pepper.
2. 2
   Heat the oil in a 12 inch skillet until shimmering.
3. 3
   Place the pork chops in the pan, and let them cook undisturbed for at least 3 to 4 minutes. Once they are browned, flip them over and cook on the other side for 3 to 4 minutes, undisturbed. Check the temperature of the chops. Continue to cook them, flipping occasionally, until they reach an interior temperature of 140 degrees F.
4. 4
   Place the pork chops on a plate and cover loosely with foil. Set aside.
5. 5
   Add the cranberries, broth, maple syrup, vinegar, Dijon, and the rest of the thyme to the hot pan and cook over medium heat, whisking constantly to scrape up any browned bits and incorporate the mustard into the sauce. Cook the mixture for about 7 minutes, until it has thickened into a sauce.
6. 6
   Add the pork chops back into the pan, along with any juices on the plate. Turn the pork chops in the pan to coat with the sauce.
7. 7
   Serve immediately.