Position a rack in the lower third of the oven, set a large rimmed baking sheet on the rack and heat the oven to 475°. Season the pork chops all over with salt and pepper.
Heat the oil in a heavy duty ovenproof 12” skillet. Swirl to coat the pan bottom with the shimmering hot oil. Arrange the pork chops in the pan, cover with a ovenproof splatter screen and cook until nice and golden, around 6 minutes. Turn the chop and transfer the skillet and the splatter screen to the oven. Roast for another 8 minutes.
When done transfer to a platter. Pour off all but 1 tablespoon of the fat from the skillet.
Add the shallots and sauté over medium heat, until softened, about 2 minutes. Stir in the flour until combined. Stir in the beer, chicken broth, maple syrup, and thyme. Increase the heat to high and bring to a boil, scraping up any browned bits from the skillet with a wooden spoon.
Simmer vigorously until reduced to about 1 cup, about 3 minutes.
Remove from the heat and whisk in the mustard and the butter. Season with salt and pepper. Serve the sauce over the pork chops