2heaping CupsGreen Apples– Cored and diced* (about 2 apples)
1mediumYellow Onion– peeled and diced
2TBSLight Brown Sugar, packed
2tspApple Cider Vinegar
1TBSFresh Thyme Leaves, plus more for garnish
Season the pork chops with ¾ tsp cinnamon and generously with salt and pepper.
Brown the pork chops: Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the pork chops and cook, turning once, until golden brown, about 5 minutes total. Transfer the pork chops to a clean plate and set aside.
Make the apple sauce: Add the remaining 1 tablespoon of butter to the skillet and cook until melted. Add in the onion and cook, stirring occasionally, until softened, about 2-3 minutes. Add in the apples, brown sugar, remaining teaspoon cinnamon and all spice. Season lightly with salt and pepper. Cook, stirring occasionally until the apples are crisp-tender, about 2 additional minutes. Stir in the apple cider, vinegar and thyme.
Finish the pork: Return the pork chops and any juiced that have accumulated to the pan, nestling them into the pan and spooning the apples and glaze over top. Cook, turning once halfway through, until the pork is tender and cooked to an internal temperature of 145 degrees F, about 6-12 minutes*.
Serve: Transfer the pork chops to serving plates or a platter and top with apple glaze spooned on top. Garnish with fresh thyme. Serve and enjoy!
*You can peel the apples before dicing if you prefer. *The amount of time the pork takes to finish cooking in the sauce will depend on the thickness of your pork chops. I recommend using an instant read thermometer. If you love your pork medium rare, you should cook it to an internal temperature of 145 degrees F. If you like your pork a little more done, you can cook them to an internal temperature of 160 degrees F.