Ingredients

• pork chops
• salt
• black pepper
• garlic
• chicken stock
• honey
• mustard
• fresh thyme
• unsalted butter

Steps

1. Pat dry the {{pork chops:2-4 chops}} with paper towels, then season both sides with {{salt:to taste}} and {{black pepper:to taste}}.
2. Heat a skillet over medium-high and sear the {{pork chops:2-4 chops}} on both sides until golden.
3. Stand the {{pork chops:2-4 chops}} on their fatty edge to render the fat, then transfer to a plate to rest.
4. Lower the heat to medium and fry {{garlic:2-3 cloves, sliced}} in the rendered fat until fragrant.
5. Pour in {{chicken stock:about 1/2 cup}}, then add {{honey:1-2 tbsp}}, {{mustard:1 tbsp}}, and {{fresh thyme:a few sprigs}}; simmer and reduce until slightly syrupy.
6. Add any resting juices from the pork back into the pan and stir.
7. Off the heat, whisk in {{unsalted butter:1-2 tbsp, cold}} until the sauce is glossy and slightly thickened.
8. Return the {{pork chops:2-4 chops}} to the pan to warm through, spoon with sauce, and serve.