Prep time 15 min, cook time 45 min
4 Pork chops, 1 1/2-inch thick
2 Teaspoons crushed thyme
1 1/2 Teaspoons pepper
1/2 Teaspoon salt
6 Tablespoons butter
3/4 Cup of sugar
4 or 5 Large tart apples (Granny Smiths work well), cored, peeled and cut into wedges
Melt butter and sugar in a skillet over medium-high heat and saute the apples for about 40 minutes, or until apples are golden brown and sauce is thickened. Remove from pan and keep warm.
Pat chops dry and season both sides of chops with thyme, salt and pepper. Wipe out the skillet, add a bit of olive oil and heat on medium-high heat. Add chops and brown on one side, about 4 minutes; turn and brown the other side, 4 minutes more. Turn chops every few minutes until just done (internal temperature should reach 160° F; this will take about 10 to 15 minutes).
Serve porkchops hot with apples.