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Microwave potatoes in covered bowl until tender, 4 to 7 minutes.
Meanwhile, cook bacon in 12-inch nonstick skillet over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined bowl. Pour off fat, reserving 2 tablespoons.
Cut slits about 2 inches apart into fat and underlying silverskin of chops, opposite bone of chops. Pat chops dry with paper towels and sprinkle with salt and pepper.
Heat 1 tablespoon reserved fat in now-empty skillet over medium-high heat until just smoking. Place chops in skillet in pinwheel formation and brown on both sides, 8 to 10 minutes; transfer to plate.
Add remaining 1 tablespoon reserved fat, potatoes, and thyme to again-empty skillet and cook, stirring occasionally, until well browned, 5 to 7 minutes. Stir in bacon and season with salt and pepper to taste. Transfer to serving bowl and cover to keep warm.
Add maple syrup, vinegar, and mustard to again-empty skillet and cook until thickened, about 2 minutes. Return pork chops to skillet along with any accumulated juices and simmer, turning often, until glaze coats chops and pork registers 140 to 145 degrees, about 2 minutes. Serve with hash.