about 5 minutes.
Add the butter and thyme, if using, and continue to cook,
turning the chops frequently, until they are deep brown
on both sides and an instant-read thermometer inserted in
the center registers 135°F for medium, about 5 minutes
longer. Transfer the chops to a platter, and allow to rest
for 5 minutes before serving.
PAN-SEARED PORK CHOPS WITH BRANDIED
CHERRIES
½ cup brandy
½ cup dried cherries or pitted sweet or sour fresh cherries
2 tablespoons sugar
1 tablespoon unsalted butter
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper