Pat dry and season. Blot the pork chops dry with paper towels. Season both sides generously with salt and pepper. Dry surface plus good seasoning equals better browning.

Mix the glaze. In a small bowl, whisk together maple syrup, soy sauce, cider vinegar, Dijon, red pepper flakes, and lemon zest if using. Taste. You want a sweet-tangy balance. Add a pinch of salt if needed.

Thicken prep (optional). If you prefer a thicker, stickier glaze, stir cornstarch and water in a separate small bowl to make a slurry. Set aside.

Heat the pan. Set a large skillet (cast iron or stainless) over medium-high heat. Add oil and heat until shimmering but not smoking.

Sear the chops. Lay the pork chops in the hot pan without crowding. Sear 3–4 minutes until deeply golden. Flip and sear the other side 2–3 minutes. If using butter and herbs, add them now along with the garlic. Tilt the pan and baste briefly.

Lower heat and glaze. Reduce heat to medium-low. Pour in the maple mixture. It will bubble. Turn the chops once or twice to coat. If using cornstarch slurry, drizzle it in and stir. Cook 2–4 minutes until the glaze thickens and the chops approach your desired doneness.

Check temperature. Use an instant-read thermometer. Pull at 140–145°F in the thickest part (avoid the bone). The temperature will rise slightly as they rest.

Rest and finish. Transfer chops to a plate. Simmer the glaze 1–2 minutes more if you want it thicker, scraping up browned bits. Spoon the glossy sauce over the resting chops.

Serve. Pair with mashed sweet potatoes, roasted Brussels sprouts, or a simple arugula salad. Spoon extra glaze on top for that shiny finish.