Position a rack in the center of the oven and heat to 400°F.
In a small skillet, toast the cumin seeds, stirring over medium-high heat until fragrant, about 30 seconds. Transfer to a spice grinder and grind to a powder, then combine with 1/2 tsp. salt and 1/2 tsp. pepper. Season the pork chops all over with the spice mix.
Heat the oil in a large skillet over medium-high heat, and sear the pork chops, while spooning oil from the pan over the bone to baste, until each side is deep golden brown. Using a pair of tongs, lift the chops to sear the sides, about 4 minutes total. Transfer the chops to a plate. Add the Reese Baby Artichokes and potatoes to the pan, and cook, stirring occasionally, until browned in spots, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.
Add 1-1/2 cups of the chicken broth to the pan, stirring to scrape up any browned bits. Cook until the potatoes are just tender, 3 to 5 minutes. Nestle the pork chops in the pan, add the thyme, and roast until your thermometer inserted in the center of a chop reads 135°F, about 6 minutes.
Leaving the thyme sprigs in the pan, transfer the chops and vegetables to a plate, and tent with foil. Return the skillet to the stovetop over medium heat, and reduce the liquid in the pan until almost completely evaporated, about 2 minutes. Add the vinegar, stirring to scrape up any browned bits from the bottom of the pan, then add the remaining 1 cup broth, and bring to a boil. Remove the thyme springs, then whisk in the butter. Cook to reduce slightly, about 2 minutes, and season to taste with salt and pepper. Return the chops to the pan and spoon some sauce over the tops. Add the vegetables, sprinkle with the chives, and serve.