- 4 pork chops, 1½ inch thick
- 4 large New York Empire or Cortland apples, cored, peeled and cut into wedges
- 2 teaspoon(s) crushed dried thyme
- 1 1/2 teaspoon(s) ground black pepper
- 1/2 teaspoon(s) salt
- 6 tablespoon(s) butter
- 3/4 cup sugar
- Pat chops dry.
- In small bowl mix together thyme, pepper and salt; season both sides of chops; set aside.
- In large heavy skillet melt the butter with the sugar over moderately high heat; add the apples and sauté for 30-40 minutes, until apples begin to brown. Turn apples, cook for 5 minutes more, until they are golden brown and the sauce is thickened. Remove from heat and keep warm.
- Heat another heavy skillet over medium-high heat, brush with a little vegetable oil. Add chops and brown on one side, about 4 minutes; turn and brown other side, 4 minutes more. Keep turning chops every couple of minutes until just done (internal temperature will reach 155° F).
- Total cooking time for chops will be around 14-18 minutes. Serve chops with apples.