• Pre-heat oven to 425 degrees.
• Pat pork chops dry and season with salt and pepper.
• Heat 12" skillet on medium high and add oil and butter. When butter is beginning to brown add the pork chops and sear without moving. ~3 minutes.
• When the pork chop forms a deep golden-brown crust, flip and sear the other side. Add thyme sprigs to the pan and spoon melted butter over the pork chops as they finish searing.
• Place seared pork chops on wired baking sheet and place in the oven to finish cooking for 10 minutes, or until it reaches your desired level of doness (140 degrees is a good target)

Dijon Cream Sauce

• Pour our any butter remaining in the pan and remove thyme sprig. 
• Deglaze the pan with chicken broth while scrapping any burnt bits off the bottom of the pan to incorporate them into the liquid.
• Add cream and dijon mustard and simmer until thickened, ~10 minutes. Once it reaches your desired thickness add salt and pepper to taste.

Serving

• Let pork chops rest 5 minutes after removing them from the oven. Serve with dijon cream sauce drizzled over chop, or on the side.