Pat the pork chops dry with paper towels. Season both sides generously with salt and pepper. Heat a large oven-safe skillet over medium-high heat. Add olive oil to the skillet and sear the pork chops until golden brown on both sides, about 3-4 minutes per side. Add butter, minced garlic, rosemary, and thyme to the skillet. Baste the pork chops with the melted butter and aromatics.
In the same skillet used for searing the pork chops, melt butter over medium heat. Add chopped shallot and cook until softened, about 2-3 minutes. Stir in thyme leaves, maple syrup, and brandy. Carefully flambe the brandy by tilting the skillet slightly and igniting the vapors with a long match or lighter. Allow the flames to subside. Pour in veal stock and simmer until the sauce has thickened slightly, about 5-7 minutes. Season with salt and pepper to taste. Strain the sauce and keep warm.
In a large mixing bowl, toss together the carrots, pearl onions, fingerling potatoes, minced garlic, thyme, rosemary, olive oil, salt, and pepper until evenly coated. Spread the vegetables out on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through.
Transfer the skillet with the seared pork chops to the preheated oven. Roast for 10-15 minutes or until the internal temperature of the pork chops reaches 145°F (63°C). Remove the pork chops from the oven and let them rest for a few minutes before serving.
Plate the roasted vegetables alongside the seared and oven-roasted double pork chops. Drizzle the maple brandy sauce over the pork chops. Garnish with additional fresh herbs, if desired. Serve immediately and enjoy your delicious meal!
