Place chops in marinade of apple juice/cider and soy/fish sauce for a few hours to overnight. The combination of sweet and salty is perfect for making the chops nice and juicy.
Preheat oven to 350 degrees. Place pecans on shallow roasting pan and roast until fragrance starts to release, about 5-7 minutes
Reduce oven heat to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
Heat a large skillet over medium-high heat. Drizzle EVOO in pan, a few turns. Place chops in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops, or transfer into squeeze bottle. Sprinkle with toasted pecans.