Instructions

1. Combine the apple cider vinegar, maple syrup, and the leaves from 2 sprigs of thyme in a small bowl. Set aside.
2. Generously coat both sides of the pork chops with salt and pepper. Heat lard or oil in a large, cast iron skillet set over medium-high heat. When the lard or oil coats the bottom of the skillet and begins to shimmer, add the pork chops.
3. Cook pork chops for 4 to 5 minutes without moving, until a golden caramelized crust has formed on the bottom of the chops. Flip chops, lightly lid pan, and cook for another 3 to 6 minutes depending on chop thickness and preferred doneness. When the pork chops are done, remove them to a platter to rest for 5 minutes while you make the pan sauce.
4. Reduce the heat under the skillet to low and add the cider vinegar and maple syrup mixture to deglaze the skillet. Use a whisk or sturdy spoon to make sure any tasty caramelized pork fond in the skillet is incorporated into the sauce.
5. When the sauce had reduced slightly and will coat the back of a spoon, turn off the heat and whisk in the butter to make a nice thick pan sauce.
6. Run the chops through the pan sauce glaze before plating. Serve with additional glaze on the side and garnish with thyme sprigs.