1. Melt 2 tablespoons of the butter in a PADERNO Canadian Signature Stainless Steel Frying Pan, Non-Stick, Oven Safe, 28cm over medium. Add the apples and cook, stirring often, 6 to 9 minutes or until apples are very soft and lightly golden. Transfer to a bowl. Wipe out the pan.
2. Combine the flour, thyme and salt in a shallow bowl. Dry pork chops with paper towels.
3. Melt the remaining butter with the oil in the same frying pan over medium-high. While it’s melting, dredge a pork chop in the flour mixture. Shake off the excess, then place the piece into the pan, pressing gently on the pork with your fingers to flatten it slightly. Repeat with the remaining pork. Cook 2 to 3 minutes per side, or until golden. Transfer the pork to a plate.
4. Add the apple cider or juice and brandy to the pan and increase the heat to high. Bring to a boil and cook, scraping up the brown bits from the bottom of the pan, for about 1 minute. Add the pork back to the pan and reduce the heat to medium. Cook, turning the pork over every now and then, 5 to 7 minutes, or until the pork is cooked through or an instant-read thermometer inserted into the centre of one piece reads 160°F. Transfer to a serving platter.
5. Add the cream and Dijon to the pan and whisk to combine. Cook for about 1 minute, or until thickened slightly. Add the apples and heat through. Pour over the pork.
