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In a small mixing bowl whisk together maple syrup, soy sauce, apple cider vinegar, Dijon mustard and Worcestershire sauce. Place to one side.
Coat the pork chops in salt, smoked paprika, garlic powder and black pepper.
Add a drizzle of oil to a large pan over medium-high heat. Once hot, add in the pork chops and fry both sides for around 3 minutes, 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 few mins until deep golden with the fat rendered down. Rest the chops to one side and lower the heat to medium.
Melt in the butter, then give the sauce a quick whisk and pour it in. Stir and simmer for 4-5mins, or until it thickens to a thin caramel consistency. Pour in the resting juices from the pork and simmer for a further 30 seconds to re-thicken, then add the pork chops in.
Coat in the glaze then serve up with more glaze drizzled on top. Enjoy!