Rub the pork chops with olive oil and season with salt and pepper and sprinkle with dried thyme. Heat a well-seasoned pan, preferably cast iron, over medium heat; add the pork chops and cook, turning occasionally and brushing with the glace, until cooked through and well glazed. Sprinkle with thyme leaves, if desired.
A quick brine is recommended but not necessary. To brine, simply add ½ cup sugar, ½ cup salt to about 1 gallon of cold water; place the chops in and let them sit for 15 – 30 minutes. Drain; pat dry and proceed with the recipe.