pat pork dry and season with 1 tsp thyme, one and one fourth tsp. salt and three fourth tsp. pepper

heat oil in heavy skillet. When skillet is hot, add pork chops ....medium heat and cook without moving until done.

transfer chops to plate and cover with foil

add cranberries, chicken broth, maple syrup, cider vinegar, mustard, and remaining 1 tsp. thyme to skillet and raise heat yo medium high

cook , whisking to incorporate mustard and any browned bits from bottom of pan.

cook until cranberries are softened and liquid reduces to saucy consistency

return pork chops and any juice to pan, turning to coat both sides

serve chops with sauce