Heat oil in a frying pan on medium high heat and season both sides of the Pork Chops with salt and pepper.
Put room temp pork chops in the pan and cook for 3 to 4 mins without moving them then turn them over and cook on the other side for 3 to 4 minutes again with out moving them. You are looking for a really nice sear on these!
Remove the Pork Chops to a plate.
Add 1 T. butter, shallots, and thyme sprigs to the pan and stir for about 2 minutes until the shallots have softened.
Add the vinegar to the pan and reduce for 3 minutes.
Add the stock and cidar and reduce to half.
Remove the thyme and return the Pork Chops to the pan for 2 minutes to reheat them.
Remove the Pork Chops again to the plate and add the remaining butter to the sauce then season with salt and pepper.