Lightly salt pork chops.
Heat butter over medium-high heat until foaming subsides, but be careful not to burn it.
Add pork chops and cook them, turning occasionally.
Remove them to a clean plate when they reach an internal temperature of 145. (You'll know when you get there because you are a cook who doesn't want to waste good ingredients, so you own this thermometer or one like it.)
Reduce heat to low, and add syrup, mustard, and water to the pan.
Stir until smooth, then spoon over pork chops.
The photo above features a plate made by Mark Shapiro