Heat butter and oil in a heavy skillet over medium-high heat until butter is melted and bubbling.
Cook pork chops in the butter/oil mixture until browned on both sides and pork is slightly pink in the center, 5 to 7 minutes per side, or until an internal temperature of 145 degrees F. Transfer pork chops to a plate.
Add garlic into the pan and saute over medium-high heat for 30 seconds. Pour in White House Foods Organic Detox Shot and scrape up any browned bits from the bottom of the pan.
Add apple cider and Dijon mustard, bring mixture to a boil, and cook until sauce is reduced and thick, 3 to 4 minutes.
Stir in thyme and red pepper flakes; season with salt and black pepper to taste.
Return pork chops to the pan to warm slightly, 1 to 2 minutes per side.