about 5 minutes Add the butter and thyme, if using, and continue to cook, turning the chops frequently, until they are deep brown on both sides and an instant-read thermometer inserted in the center registers 135°F for medium, about minutes longer Transfer the chops to a platter, and allow to rest for 5 minutes before serving PAN-SEARED PORK CHOPS WITH BRANDIED CHERRIES ½ cup brandy ½ cup dried cherries or pitted sweet or sour fresh cherries 2 tablespoons sugar 1 tablespoon unsalted butter 1 tablespoon balsamic vinegar Kosher salt and freshly ground black pepper Combine the brandy and cherries in a small bowl and set aside Cook the chops as directed While the chops are resting, add the cherry mixture and the sugar to the skillet, return to medium-high heat, and cook, scraping up the browned bits from the bottom of the pan, until the brandy is reduced to about ¼ cup and the mixture is slightly syrupy (Be careful, the brandy may ignite.) Off the heat, whisk in the butter and vinegar Season to taste with salt and pepper Pour over the chops and serve MAPLE-MUSTARD-GLAZED PAN-SEARED PORK CHOPS ẵ cup maple syrup ẳ cup molasses 1 tablespoon bourbon 2 tablespoons whole-grain mustard Kosher salt and freshly ground black pepper Whisk together the syrup, molasses, bourbon, and mustard in a small bowl and set aside Cook the chops as directed While the chops are resting, pour off the fat from the skillet Add the maple syrup mixture, return to medium-high heat, and cook, scraping up the browned bits from the bottom of the pan, until the mixture is reduced by half and syrupy Season to taste with salt and pepper Return the chops to the skillet and turn to coat with the glaze Serve immediately, pouring the extra glaze on top PAN-SEARED PORK CHOPS WITH APPLE AND CIDER SAUCE ... scraping up the browned bits from the bottom of the pan, until the brandy is reduced to about ¼ cup and the mixture is slightly syrupy (Be careful, the brandy may ignite .) Off the heat, whisk in the butter and vinegar... Whisk together the syrup, molasses, bourbon, and mustard in a small bowl and set aside Cook the chops as directed While the chops are resting, pour off the fat from the skillet Add the maple... and cook, scraping up the browned bits from the bottom of the pan, until the mixture is reduced by half and syrupy Season to taste with salt and pepper Return the chops to the skillet and turn to coat with the