1Sprinkle the chops with salt and pepper. Place a large skillet over medium-high heat for 2 or 3 minutes. Add the 2 tablespoons olive oil; as soon as the first wisps of smoke rise from the oil, add the chops and turn the heat to high. Brown the chops on both sides, moving them around so they develop good color all over. The entire browning process should take no longer than 4 minutes, and preferably less.
2Reduce the heat to medium. Add the wine and the shallots and cook, turning the chops once or twice, until the wine is all but evaporated, about 3 minutes.
3Add 1/2 cup of stock or water, turn the heat to low, and cover. Cook for 10 to 15 minutes, turning the chops once or twice, until the chops are tender but not dry. When done, they will be firm to the touch, their juices will run just slightly pink and, when you cut into them (which you should do if you're at all unsure of their doneness), the color will be rosy at first glance but quickly turn pale.
4Remove the chops to a platter. If the pan juices are very thin, cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly. Add sliced apples in the remaining liquid, stirring and scraping the bottom of the pan as the apples cook and adding about 1/2 cup more liquid (white wine or stock) if necessary. When the apple slices are soft, about 5 minutes, stir in 1 tablespoon lemon juice (omit butter), pour over the chops, garnish, and serve. If they are scarce (unlikely), add another 1/2 cup of stock or water; cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly. Then stir in the butter or a few drops of oil over medium heat; add the lemon juice, pour over the chops, garnish, and serve.