Pat the pork dry and season with 1 tsp. of the thyme, 1 ¼ tsp. salt, and ¾ tsp. pepper.
Heat the oil in a heavy-duty 12-inch skillet over medium heat until shimmering hot. Add pork chops and cook without turning until meat is browned around the edges and easily releases when you lift a corner, 3-4 minutes.
Flip pork chops and continue cooking until firm to the touch and an instant-read thermometer inserted horizontally into a chop (close to but not touching bone) reads 140°F, about 9 minutes.
Transfer the chops to a plate and cover loosely with foil to keep warm.
Add Cranberry Apple Jalapeno Chutney, chicken broth, maple syrup, cider vinegar, mustard, and the remaining 1 tsp. thyme to the skillet and increase heat to medium-high.
Cook, whisking to incorporate the mustard and any browned bits from the bottom of the pan, and until the liquid has reduced to a saucy consistency, about 7 minutes.
Return the pork chops and any accumulated juice to the skillet, turning to coat both sides. Serve hot.
