- 4 bone-in ribeye pork chops (1 1/2-inch thick)
- 2 teaspoons dried thyme (crushed)
- 1 1/2 teaspoons ground black pepper
- 1/2 teaspoon salt
- 6 tablespoons butter
- 3/4 cup sugar
- 4 tart apples (large, cored, peeled and cut into wedges)
- 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 onside, for 7-8 minutes per side, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Serve chops with apples.