Season the pork chops with salt and pepper on both sides.

Heat olive oil in a large skillet over medium-high heat.

Add the pork chops and cook for 4-5 minutes per side until browned and cooked through.

Remove the pork chops from the skillet and set aside.

In the same skillet, add apple cider, brown sugar, dijon mustard, apple cider vinegar, and dried thyme.

Bring the mixture to a simmer and cook for 5 minutes until thickened and syrupy.

Return the pork chops to the skillet and spoon the glaze over the top.

Cook for an additional 2-3 minutes until the pork chops are coated and heated through.

Serve the pork chops with the remaining glaze drizzled on top.