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, about 4 minutes; turn and brown other side, 4 minutes more. Keep turning chops every couple of minutes until just done (internal temperature will reach 155 degrees F). Total cooking time for chops will be around 14–18 minutes. Serve chops with apples. Serves 4.