While your oven preheats to 400°F, combine the maple syrup, Dijon mustard, minced garlic, fresh thyme leaves, apple cider vinegar, and smoked paprika in a small bowl, whisking until well blended. Pat the pork chops dry with paper towels, then season both sides generously with kosher salt and freshly cracked black pepper. This dry seasoning step is crucial—it helps the meat develop a flavorful crust when seared.

Heat 1.5 tbsp of extra virgin olive oil in a large oven-safe skillet over medium-high heat until it shimmers. Once hot, carefully place the seasoned pork chops in the skillet and sear for 5-6 minutes without moving them—this develops a rich, caramelized crust that locks in the meat's juices. I find that resisting the urge to move the meat early on really makes a difference in getting that beautiful golden color.

Flip the pork chops and brush the marinade from Step 1 generously onto the top surface of each chop. Cook for 1-2 minutes on the second side, allowing the glaze to start caramelizing. Transfer the entire skillet to the preheated 400°F oven and bake for 5 minutes, until the pork reaches an internal temperature of 145°F and the marinade has reduced into a glossy glaze. I like to let the pork rest in the pan for a minute or two after removing from the oven—this helps redistribute the juices throughout the meat.

Transfer the pork chops to a serving platter, then pour any caramelized pan juices and glaze over the top. Serve immediately while the pork is hot and the glaze is still glossy.