Preparation
ABOUT 30 MINUTES BEFORE SERVING:
Thinly slice onion. in nonstick 12 inch skillet over medium heat, in 2 tsps hot salad oil, cook onion until tender. Remove onion to small bowl.
In same skillet over medium high heat, cook pork chops 5 minutes, sprinkling with 1/2 tsp salt. Turn pork chops; sprinkle with thyme, pepper, and 1/2 tsp salt. Cook 3-5 minutes longer until pork just loses its pink color throughout. Remove pork chops to 4 warm dinner plates; keep warm.
Cut unpeeled apple into 1/4 inch thick slices. In same skillet in 2 tsps hot salad oil, brown apple slices; sprinkle with sugar. Remove to plates with chops.
In cup, mix apple juice and cornstarch. Stir apple juice mixture and onions into skillet, stirring constantly until mixture boils. Boil 1 minute. Pour mixture over pork chops and apple slices. Makes 4 main dish servings.