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Pat the pork chops dry to remove excess moisture, then generously season both sides with salt and pepper. Trim or score the strip of fat if it is notably thick.
In a large pan over medium-high heat add the oil. Once hot, add the chops and fry for around 3 minutes on each side, or until they've built up a crust on both sides and are just about cooked through the centre. Stack them on top of each other with the strips of fat aligning, then sear for a couple of minutes to crisp up and render down the fat. Rest the chops on a plate to one side and lower the heat to medium.
Add the garlic and fry for 30 seconds or so (be careful it doesn't burn) then add the stock. Swiftly stir in the honey, mustards and sprigs of thyme and bring to a simmer. Continue simmering for around 3-5 minutes until the sauce thickens. It will thicken; just keep simmering and stirring away.
Stir in the resting juices from the pork then swiftly stir in the butter until it blends into the sauce. At this point the sauce should be a thin syrupy consistency. Check for seasoning and adjust if needed.
Add the chops and baste them in the sauce then serve up and enjoy!