2 shallots, sliced about 1/4 inch thick (about 1 cup)
4 sprigs thyme
2 medium apples (about 1 lb. total), cored and sliced 1/4 inch thick
1/2 cup brut wine or dry cider
1 tablespoon cold unsalted butter
How to Make It
In a large, heavy skillet (preferably cast-iron), heat oil over medium-high heat. Season pork chops with 1/2 tsp. each salt and pepper; add to skillet. Cook until chops are browned on both sides, about 8 minutes total; transfer to a plate.
Reduce heat to medium; add shallots to skillet. Cook, stirring occasionally, until shallots are soft and translucent, 6 to 8 minutes. Stir in thyme, apples and 1/4 tsp. each salt and pepper. Nestle chops and any collected juices in apple mixture and pour wine into skillet; partially cover and cook until apples are tender and wine has reduced to a thick sauce, about 10 minutes.
Transfer chops to 4 plates. Stir butter into apple mixture, divide evenly among plates and serve.