This dinner for two is weeknight-easy. Use bone-in chops for the best flavor and serve with mashed potatoes or rice.
Place flour, salt and pepper in a shallow dish. Dip pork chops in flour mixture, coating both sides. Melt butter in a large skillet over medium-high heat. Add chops; cook, turning once, until browned and internal temperature reaches 145°, about 7 minutes. Place chops on a plate.
Add onion to the skillet. Reduce heat to medium. Cover and cook 4 minutes, stirring occasionally. Add grapes; cook, uncovered and stirring occasionally, until grapes brown and soften, about 4 minutes more. Add chicken broth, mustard and thyme sprig; cook and stir until sauce is thickened, about 1 minute.
Return chops to skillet; heat through. Remove and discard thyme sprig. Garnish with additional fresh thyme.