4 loin pork chops (cut 1 1/2 inch thick)
2 tsp. crushed thyme leaves
1 1/2 tsp. black pepper
1/2 tsp. salt
6 tbsp. butter
3/4 c. sugar
4 large Granny Smith apples, cored, peeled and cut into wedges

Pat chops dry. Mix together thyme, pepper and salt and season both sides of all chops. Set chops aside. In a large, heavy skillet, melt the butter with the sugar over moderately high heat; add the apples and sauté the mixture for 30-40 minutes, or until they begin to brown. Turn the apples, cook them for 5 minutes more, or until 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 the other side 4 minutes more. Keep turning chops every couple of minutes until just done (internal temperature measured with a meat thermometer will reach 160°F). Total cooking time for chops will be around 12 to 15 minutes. Serve chops immediately with caramelized apples.