Cut 2 slits, about 2 inches apart, through the outer layer of fat and silverskin on each pork chop (I think this helps them to cook evenly and quickly without drying out) – then pat the chops dry with a paper towel and season well with salt and freshly ground pepper.  Heat a bit of oil in a large skillet over medium-high heat until almost smoking, then add the chops and cook until browned well and the inside temperature is 145 – about 4 minutes a side.  Transfer the chops to a plate and cover loosely with foil.

Add the shallots (or onion) and thyme to the empty skillet, reduce heat to medium and cook for a couple of minutes until the shallots are softened, then remove the skillet from the heat and stir in the whiskey, making sure to scrape up any browned bits.  Return the skillet to the heat and cook and stir for a couple of minutes until the whiskey has reduced – it may even get a little syrupy.  Add in the broth and cook for a few minutes until the sauce has reduced again and thickened slightly, then stir in the cream and simmer again until it thickens a bit once more.  Return the pork chops and all juices to the pan and cook until all is heated through, then serve them up.  We enjoyed these with the recommended mashed sweet potatoes and green beans, but since it’s ‘all about the sauce’, we also highly recommend serving the pork up over rice.