Take the pork chops out of the fridge 15 minutes before cooking. Pat them completely dry with paper towels and season both sides generously with salt and pepper.

In a small bowl, whisk together the honey, Dijon mustard, whole grain mustard, minced garlic, and apple cider vinegar to create the glaze. Set aside.

Heat the olive oil in a large cast-iron skillet over medium-high heat until hot and shimmering.

Add the pork chops to the skillet and sear undisturbed for 4-5 minutes until a deep golden-brown crust forms.

Flip the pork chops, add the butter to the pan, and cook for another 3-4 minutes until the internal temperature reaches 145°F.

Reduce the heat to medium-low. Pour the honey mustard glaze over the pork chops in the skillet.

Let the glaze bubble and thicken for 1-2 minutes, spooning it continuously over the pork chops until they are sticky and beautifully coated.

Remove from heat, garnish with fresh thyme, and serve immediately!