Pat 4 bone-in pork chops (about 1-inch thick) dry with paper towels and season both sides generously with salt, pepper, and ½ teaspoon of dried thyme.

Heat 2 tablespoons of butter in a large skillet over medium-high heat.

Add the pork chops and sear for 4-5 minutes per side until golden brown and cooked through (internal temperature of 145°F). Remove to a plate. Rest off heat at least 3 minutes while preparing the apples.

In the same skillet, add 1 more tablespoon of butter and 1 sliced onion. Cook for 4-5 minutes until softened.

Add 2 Granny Smith apples (cored and sliced into wedges) and cook for 3-4 minutes until slightly softened.

Add 2 cloves of minced garlic and cook for 30 seconds.

Pour in ½ cup of chicken broth and ¼ cup of apple cider vinegar, scraping up any browned bits from the bottom of the pan.

Add ½ teaspoon of dried sage and a pinch of cinnamon.

Bring to a simmer and cook for 3-4 minutes until the sauce reduces slightly and the apples are tender.

Return the pork chops to the pan, spooning the apples and sauce over the top.

Simmer for 2-3 minutes to heat through and let the flavors meld.

Serve the pork chops topped with the apple-onion mixture and pan sauce.

Pair with cauliflower mash or roasted Brussels sprouts.