Using a mallet, gently pound each pork chop between two sheets of plastic wrap or wax paper until it is about ½ inch thick. Season with salt and pepper and lightly dredge in the flour, shaking off any excess.
In a large skillet, heat 2 tablespoons of the oil over medium heat. Cook 3 chops until the edges turn golden brown, about 4 minutes.
Turn the chops and cook the other side for 3 to 4 minutes. Transfer to a plate and cover loosely with foil. Repeat with the remaining chops and oil.
Add the juice, cider, and ¾ cup water to the pan, stirring any crystallized juices left clinging to the bottom (use a wooden spoon to prevent scratching).
Bring to a boil, add the carrots, and simmer until syrupy, about 12 to 13 minutes.
Remove from heat, swirl in the butter, and add the thyme. Season to taste with salt and pepper. Spoon the sauce over the chops and serve.
Excellent!
