Prep the chops. Pat the pork chops dry with paper towels. Season both sides with salt, pepper, and smoked paprika. Let them sit at room temperature for 10–15 minutes while you gather the other ingredients.

Mix the sauce. In a small bowl, whisk together chicken broth, Dijon mustard, whole-grain mustard, honey, apple cider vinegar, and soy sauce. Taste it. You’re aiming for balanced sweet-tangy with a gentle savory edge. Adjust honey or vinegar to your liking.

Heat the pan. Set a large skillet over medium-high heat. Add olive oil and butter. When the butter foams and smells nutty, the pan is ready.

Sear the pork chops. Lay the chops in the pan without crowding. Sear for 3–4 minutes per side, until you get a deep golden crust. Don’t move them too much—let the crust form. If your chops are thick, stand them on the fatty edge for 30 seconds to render.

Check doneness (quick peek). If your chops are thin (about 1/2 inch), they may be nearly done after searing. Thicker chops will still be under. You’re aiming for 145°F internal temperature for juicy meat.

Sauté the garlic. Transfer chops to a plate. Reduce heat to medium. Add the minced garlic to the pan and cook for 30 seconds, stirring so it doesn’t burn.

Deglaze and simmer. Pour in the honey mustard mixture. Scrape up the brown bits from the pan—they carry tons of flavor. Let the sauce bubble for 2–3 minutes to reduce slightly.

Thicken (optional). If you like a thicker glaze, stir in the cornstarch slurry and simmer 30–60 seconds until glossy.

Finish the chops in the sauce. Return the pork chops and any juices to the skillet. Spoon sauce over the top and simmer gently for 2–4 minutes, flipping once, until the chops reach 145°F in the center. Don’t overcook.

Rest and garnish. Turn off the heat and rest the chops in the pan for 3–5 minutes. Garnish with chopped thyme or parsley. Serve with lemon wedges if you like a citrusy finish.