Directions

1. Make the pork chops: Preheat oven to 250°F and set a wire rack inside a rimmed baking sheet. Pat pork chops dry and season with salt and pepper; transfer to wire rack. Roast pork chops in oven until an instant read thermometer inserted into center of chops registers 100 to 110°F for medium-rare, about 30 minutes, or 110 to 120°F for medium, about 35 minutes. To prevent overcooking, start checking temperature 5 to 10 minutes before suggested time. Remove pork chops from oven.
2. Heat vegetable oil in a large stainless steel or cast-iron skillet over high heat. Add pork chops and sear, turning occasionally, until chops start to brown, about 2 minutes. Add butter, shallots, and thyme to skillet. Continue cooking, spooning shallots and thyme on top of chops and basting with butter until chops are golden brown on both sides and an instant read thermometer inserted in center registers 135°F, about 2 minutes longer. Turn pork chops on their sides, holding with your tongs, and sear fat caps on edges until crisp, about 1 minute. Remove pan from heat, transfer chops to a work surface and let rest for 5 minutes.
3. Meanwhile, make the pan sauce: Combine vinegar with cider, brown sugar, cinnamon, and cloves in a small bowl and whisk until smooth. Return skillet to stove over medium-high heat and add butter and diced apples. Cook, stirring constantly, until apples are browned and softened, about 3 minutes. Add vinegar mixture and reduce until syrupy, about 4 minutes. Season with salt and pepper. Slice pork chops and transfer to a platter. Pour apples and sauce over chops and serve immediately.