Ingredients:
4 bone-in pork chops, about 1 inch thick
Salt & pepper, to taste
2 Tbsp olive oil
2 cloves garlic, minced
1 tsp fresh thyme leaves
1/2 cup chicken broth
1 Tbsp butter
METHOD:
Season the pork chops: Pat the pork chops dry with paper towels. Season both sides generously with salt and pepper.
Heat the pan: In a large pan, heat the olive oil over med-high heat until hot.
Sear the pork chops, then add the pork chops to the pan and cook for about 3-4 mins on each side, or until they are golden brown and cooked through. 
Remove the pork chops from the pan and set aside.
Make the sauce: In the same pan, add the minced garlic and thyme. Cook for about 30 seconds until fragrant. 
Add the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
Finish the sauce: Stir in the butter until melted and the sauce is smooth.
Return the pork chops to the pan and spoon the sauce over them. 
Cook for an additional 1-2 mins to heat through. 
Serve the pork chops with the sauce drizzled on top.