For cooking via water bath*:
Heat water to 140°F. Combine marinade ingredients in a Ziploc bag (or a vacuum sealed container). Seal the bag after half submerging in water. (The water pressure will force the oxygen out of the bag, creating a vacuum seal.) Cook for 1 hour.
Meanwhile, combine ingredients for the rub in a medium-sized bowl. Remove pork chops from plastic and pat dry. Toss and coat with rub. Heat frying pan to medium-high and sear on all sides (approx. 2 – 3 min. each). Share.
*For reverse sear: Pre-heat oven to 350°F. Place unmarinated pork chops in an oven safe dish. Cover with rub evenly and cook for 30 – 45 min. (Pork chop should register 140°F to 145°F.) Heat frying pan to medium-high. Add oil and thyme sprigs, and sear on all sides (approx. 2 – 3 min. each) Share.