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1
Combine the oil, thyme and garlic on a large plate.
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2
Add the pork chops and turn to coat in the seasoned oil.
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3
Let stand at room temperature for 2 hours.
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4
Meanwhile, cover the dried morels with warm water and let soak until softened, about 20 minutes.
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5
Drain, rinse under running water and pat dry.
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6
Melt 1 tablespoon of the butter in a large skillet.
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7
Add the apples, sprinkle with the sugar and cook over moderate heat, turning occasionally, until tender and caramelized, about 20 minutes.
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8
Transfer the apples to a plate.
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9
Return the skillet to high heat, add the Madeira and brandy and cook until reduced by half.
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10
Add the morels and chicken stock and cook until the stock is reduced by half, about 7 minutes.
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11
Stir in the apples and remove from the heat.
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12
Preheat the oven to 375.
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13
Heat a large ovenproof skillet until almost smoking.
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14
Season the pork chops with salt and pepper and cook over moderately high heat until deep golden and crusty, 4 to 5 minutes.
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15
Turn the pork chops, transfer the skillet to the oven and roast the chops for about 6 minutes, or until cooked through.
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16
Transfer to a platter.
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17
Set the skillet over high heat.
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18
Add the apple and morel sauce and cook, scraping up any browned bits, until slightly reduced, about 2 minutes.
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19
Stir in the remaining 2 tablespoons of butter and season with salt and pepper.
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20
Set the pork chops on 4 large plates, spoon the apple and morel sauce on top and serve.
