1 package double-crust pie dough, rolled out 1/8in
1 cup half-and-half
Cut 24 3in circles out of dough, press into greased mini muffin tin and bake in the middle of a 375 degree oven for 12-15 minutes. Cool slightly.
Meanwhile, whisk 2-3 in a 2 cup measuring cup. Divide 4-5 over muffin tin and fill 1/8in from top edge. Bake at 350 degrees for 14-18 minutes. Can be made 3 days ahead, covered and re-warmed at 350 degrees for 10 minutes.
Season pork with 2-4, sear on each side and set aside.
Add 5-6 for 3 minutes. Add garlic for 1 minute. Deglaze with 1-1/2 cups broth and simmer for 5 minutes. Add thyme, top with chops and transfer to a 400 degree oven for 5-7 minutes.
Set chops and veggies aside, leaving thyme in skillet. Reduce until almost evaporated. Add remaining 1 cup broth and vinegar and bring to a boil. Remove thyme stems and whisk in butter. Reduce for 2-3 minutes, add chives and serve.