1. Start by seasoning the pork chops generously with salt and freshly ground black pepper on both sides. This simple step is crucial for enhancing the natural flavors of the meat.
2. In a large frying pan, heat the olive oil over medium-high heat until it shimmers. Place the pork chops in the pan, ensuring they are not overcrowded.
3. Sear the pork chops for about 3-4 minutes on each side, or until they develop a nice, golden-brown crust. This step locks in the juices and gives the chops a beautiful color.
4. Add the crushed garlic and thyme to the pan, followed by the butter. Let the butter melt and baste the pork chops with the aromatic mixture using a spoon.
5. Reduce the heat to medium and pour in the chicken stock, balsamic vinegar, and honey. Stir to combine and let the liquid reduce slightly, about 2-3 minutes.
6. Once the sauce has thickened, remove the pork chops from the pan and let them rest for a few minutes before serving. This allows the juices to redistribute, ensuring each bite is tender and flavorful.

Cooking is about using your senses, just like my abuela taught me. Listen for the sizzle, watch for the browning, and follow your nose to know when the dish is ready.