1. Heat oil in skillet over medium-high heat just until smoking. Sprinkle pork chops with salt and pepper. Add to skillet and cook 5 minutes per side or until juices run clear. Transfer to platter; cover loosely with foil and keep warm.
2. Add shallots to pan; cook, stirring, for 1 minute. Add broth, vinegar, and thyme; cook, stirring, over high heat for 5 minutes. Remove from heat; stir in butter. Pour over chops. Makes 4 servings.