1. Preheat oven to 400 degrees F. Pat pork dry and sprinkle with salt and pepper.
2. Heat 1 tablespoon butter in a large skillet over medium-high heat. Brown chops, turning once, 3 minutes per side. Transfer to a shallow baking dish.
3. Add remaining butter to skillet. Add shallots and cook, stirring, until golden and tender, about 5 minutes. Add cider and Maine Maple Mustard and boil scraping up brown bits, 3 minutes.
4. Spoon shallot mixture over pork and roast 10 minutes or until cooked through. Serve chops with shallots and sauce.