Season the chops with salt and pepper and cook in a skillet on medium heat for three or four minutes on each side. Remove the pork from the skillet. Add the broth, syrup, mustard, onion and thyme to the pan and whisk together until it boils. Reduce heat to a simmer and add the pork back in the pan. Cook for another 3-5 minutes or until the pork in done.
Adapted from Bess' Bistro