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1.
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Heat the oil in a large skillet (use one with a lidyoull need it later) over medium high heat.
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2.
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Season both sides of the pork chops with salt and pepper.
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3.
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Put the pork chops into the hot skillet, and brown both sides.
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When browned (they dont have to be cooked through yet) remove the pork chops to a plate.
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4.
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In the same skillet saute the onions for about 2 minutes then add the sliced apples and season with salt and pepper.
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5.
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When the onions are translucent and the apples have caramelized some, add the vinegar.
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6.
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Now stir in the chicken stock, Dijon mustard, maple syrup and fresh thyme (or rosemary).
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7.
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Add the browned pork chops back into the skillet turn the heat down to medium low, cover the skillet and cook for about 15 minutes.
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8.
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Put a slice of cheese over each pork chop, cover the skillet again and cook until the cheese is melted (cheese is optional).
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9.
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Remove just the pork chops to a platter.
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10.
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The cooked apples, onions and pan juices should still be in the skillet.
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Stir in the cold butter.
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As the butter melts, taste for seasoning, add more salt and pepper if needed.
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Then you are ready to go.
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Spoon the apples, onions and pan juices over the pork chops.
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11.
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Sprinkle the chopped pecans over the top (optional).
