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.