Apple and Brie Smothered Pork Chops

1. Heat the oil in a large skillet (use one with a lid—you’ll need it later) over medium high heat.
2. Season both sides of the pork chops with salt and pepper.
3. Put the pork chops into the hot skillet, and brown both sides. When browned (they don’t have to be cooked through yet) remove the pork chops to a plate.
4. In the same skillet sauté the onions for about 2 minutes then add the sliced apples and season with salt and pepper.
5. When the onions are translucent and the apples have caramelized some, add the vinegar.
6. Now stir in the chicken stock, Dijon mustard, maple syrup and fresh thyme (or rosemary).
7. Add the browned pork chops back into the skillet turn the heat down to medium low, cover the skillet and cook for about 15 minutes.
8. Put a slice of cheese over each pork chop, cover the skillet again and cook until the cheese is melted (cheese is optional).
9. Remove just the pork chops to a platter.
10. The cooked apples, onions and pan juices should still be in the skillet. Stir in the cold butter. As the butter melts, taste for seasoning, add more salt and pepper if needed. Then you are ready to go. Spoon the apples, onions and pan juices over the pork chops.
11. Sprinkle the chopped pecans over the top (optional).