In a large, deep skillet, heat the oil over medium high heat.
Sprinkle both sides of the pork chops with the garlic powder, salt, and black pepper.
When the oil is hot, add the pork chops. Sear until browned, approximately 3 minutes.
Flip the pork chops and continue cooking until cooked all the way through, approximately another 3 minutes, reaching the temperature of at least 145F in the middle. Be careful not to overcook.
Remove the pork chops. Set aside and cover until ready to serve.
To make the sauce: Reduce heat to medium. In the same skillet, add the additional oil and warm. (First remove anything that might look burnt, but keep all of the bits that are left in the pan!)
Add the garlic, black pepper and cook until fragrant, approximately 30 seconds.
Add stock and thyme, and simmer sauce over medium low until it starts to thicken, approximately 7 minutes. Scrape up the bits stuck to the pan to incorporate them into the sauce.
Add the vinegar and stir. Season as desired with additional salt and black pepper. If too thick, add additional water or stock.
You can use bone in or boneless pork chops. I prefer bone in as it lends extra flavor. Boneless will require 1 less minute of cooking time per 1/2 inch thickness.The higher heat helps give you browning on the chops without a long cook time to prevent overcooking. If you feel it is too hot, you can reduce the temperature.