1/2 c. flour
Salt & pepper to taste
8 extra thin (1/2" thick) loin pork chops
4 tbsp. (1/2 stick) unsalted butter
4 tbsp. olive oil
16 sprigs fresh thyme or 2 tbsp. dried thyme
2 Granny Smith or McIntosh apples, unpeeled, cut in 1/4" slices

Combine the flour with salt and pepper. Lightly dredge the pork chops in the flour. Heat half the butter and oil in a large skillet. Saute half the chops for 5 minutes on each side. While the chops are cooking, put some of the thyme under each chop so the herb will stick to the meat. Remove the chops and keep warm. Add the remaining oil and butter to the skillet and cook the rest of the chops the same way. Remove them and keep warm.

Using the same skillet, saute the apples for 2-4 minutes, or until soft but not mushy. Arrange the chops and apples on a serving dish. Serves 4-6.