Heat olive oil in a large, heavy-duty skillet over medium-high heat.

Season pork chops on each side with salt and pepper, to taste, and add to the pre-heated skillet. Brown pork chops on each side, approximately 3 minutes per side. Remove pork chops from the pan and set them aside on a rimmed dish.

Add the balsamic vinegar and maple syrup to the hot skillet and bring to a boil, stirring constantly. Reduce heat to medium and cook the mixture until it is reduced to about one-third of its original volume. When ready, the glaze will become thick and syrupy. (Do not overcook or the mixture will become hard and sticky).

Return the pork chops to the skillet along with the juices that collected on the plate. Stir liquid to blend juices into the syrup and cook for another 1-2 minutes.

Transfer chops to a serving platter or individual serving plate and drizzle with pan sauce. Serve immediately with Roasted Brussels Sprouts or your choice of sides.