In a small bowl, whisk together the broth, olive oil, balsamic, honey, Dijon mustard, Worcestershire, thyme, garlic, smoked paprika, salt and pepper. Add pork chops to a large zip-top bag and pour the marinade over the top. Place in the refrigerator and marinate for at least 40 minutes and up to 8 hours.
Remove chops from the marinade and pat dry. Add the marinade into a small saucepan and place over medium heat. Reduce until thick, about 5 minutes. Swirl in butter after thickened.
Preheat oven to 375 degrees.
Heat oil in cast-iron skillet over high heat. Add the chops and lower heat to medium-high. Cook for 4 minutes per side. The last minute of cooking brush the chops with the reduced marinade. Place in the oven and finish cooking for 4 to 5 minutes.