Step 1

Season pork chops with salt, pepper and Italian seasoning on both sides. Cover and leave chops at room temperature to absorb seasonings for at least 30 minutes. This would also allow them too retain moisture when cooking.

Step 2

While the pork chops are absorbing the seasoning, cook the apples. Slice each apple into 12 wedges. Melt 1 tablespoon butter in a wide skillet and raise heat to medium-high. Add apple wedges in one layer and brown gently on one side, about 2 minutes. Brown on the other side and cook for 2 minutes more, or until apples are cooked through but still firm. Remove apples from pan and keep warm.

Step 3

Heat the oil and 1 tablespoon butter to pan and swirl to melt. Place pork chops in pan and brown for about 4 minutes per side. Adjust heat if necessary to keep pork from cooking too quickly. Remove chops and keep warm on a platter in a low oven.

Step 4

Turn the heat to low, add butter, then add the chopped onion, saute until tender for about 5-7 minutes, then add the minced garlic and thyme leaves and cook for a minute longer. Then deglaze the pan with wine. Add the flour and stir to incorporate the flour into the fat and liquid to create a paste.

Step 5

Add apple cider to pan, raise heat to high and cook down a bit. Add chicken stock and heavy cream, and bring to a boil, then reduce heat to a simmer. Season with salt and pepper to taste.

Step 6

Return the pork chops to the pan and add the fried apples. Reheat on low heat.