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1
Preheat oven to 300u00b0 F. Score the fat on the edge of the pork chops in two or three places and season with salt and pepper. Heat oil in a large heavy skillet over medium-high heat. Add two pork chops and sear until brown on each side, about 3 to 5 minutes per side. Place 1 clove of garlic and 1 sprig of thyme on top of each pork chop and add 1 tablespoon of butter to the pan. Using a large spoon, baste the chops with the melted fat to aromatize the thyme and garlic (this is a bit cheffy but I promise the results are worth it). Transfer the pork chops to an ovenproof dish and repeat with the other two.
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2
When the chops are all seared, transfer to the oven and cook to medium, 10 to 15 minutes.
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3
Meanwhile, drain the fat out of the pan, add another tablespoon of butter and place the apples into the pan, cut side down. Cook over high heat until the apples are browned, about 5 minutes. Add the wine and a little water and a pinch of salt and boil the liquid over high heat until reduced and thick. Remove chops from the oven and discard the garlic and thyme.
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4
Place a half apple on each pork chop, swirl the final tablespoon of butter into the sauce and pour all over the pork chops and roasted apples. Serve these with lentils, below.
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5
Process the carrots, celery, onion and garlic in the food processor until finely chopped/pureed.
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6
In a heavy-bottomed pot, saute the vegetables in the olive oil with a pinch of salt. Add the water and the lentils and bring to a boil. Cook until lentils are almost done, about half an hour.
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7
Add the mustard and the heavy cream and cook until lentils are done, liquid is somewhat reduced and just binding the lentils, and the cream has mostly vanished. Taste and season.
