Preheat oven to 400°F. Season pork chops on both sides with kosher salt and pepper.
In a small saucepan over medium heat, combine chicken stock, apricot jam, balsamic vinegar, mustard, garlic, thyme and red pepper flakes. Bring to a boil, reduce heat and simmer until thickened, about 5 minutes.
Melt butter in a large ovenproof skillet (like cast iron) over medium-high heat. Add pork chops and sear on each side until golden brown, about 2-3 minutes. Transfer pan to oven and bake until internal temperature of pork reaches 143°F, about 8-10 minutes.
Remove pan from oven and transfer chops to a serving platter. Tent with sheet of foil and allow meat to rest for 5-10 minutes. Remove foil and pour glaze over pork chops, turning to coat. Serve immediately.
Four 8 ounce bone-in or boneless, 1-inch thick pork chops. I've also had 1 1/4 inch thick boneless that took almost 12 minutes.
I use sugar free apricot jam, but regular jam is fine too.