Dry the pork chops well with paper towels then season both sides with salt and pepper.

Heat the olive oil in a pan over medium-high heat. Add the pork chops and sear for 5 minutes, until they are golden brown. Flip the pork chops over and continue to cook until they reach an internal temperature of 145 degrees Fahrenheit. Lower the temperature as needed if they start to brown too quickly. Remove the pork chops from the pan.

While the pork chops are cooking, slice the peaches into a large bowl and toss with brown sugar.

Wipe the pork chop pan clean with paper towels then add the butter. When it melts, add the peaches and let them cook for 2-3 minutes, until they smell sweet. Mix in the chicken stock and thyme and let it simmer for 3-4 minutes, until the liquid reduces by half. Nestle the pork chops and any juices into the pan then serve with some balsamic glaze over the top.