Remove chops from your refrigerator one hour before ready to cook. Pat 4 1 1/2" rib pork chops with a paper towel and season with kosher salt, freshly ground black pepper and sugar, coating both sides of each chop. Generously season chops. The sugar will caramelize and color the chops but won't add to the flavor. Peel and slice 3 medium shallots in half, keeping the root end intact and slice each of the 2 medium Granny Smith or Gala apples into 4 slices through the equator.
Heat 2 tbsp canola oil in a large skillet over medium high heat. Cook chops for about 3 minutes per side, or until the chops have turned a deep brown. Remove chops to a plate and set aside.
Add shallots and apples to the skillet used for the chops. Gently press down to create contact with the pan. Cook until golden brown, then turn and cook the second side, about 3-4 minutes per side.
Remove apples and shallots to the plate with the chops.
Add 2 tbsp unsalted butter to the pan and swirl until the butter is sizzling. Add 4 cloves grated garlic and sauté for a minute or until the garlic becomes fragrant. Add 1/4 cup Dijon mustard and stir to combine. Add 2 tbsp all-purpose flour and stir to combine.
Add 1 cup chicken stock, 2 cups cider and 2 tbsp cider vinegar, and using a wire whisk, stir to combine until the sauce is smooth.
Add 10-12 sprigs thyme tied with as string and cook until the sauce thickens, about 5 minutes.
Return pork chops to the pan and cook for 5-6 minutes, or until the chops register 145℉. Remove from heat, nestle the sautéed apples and shallots in between the chops, garnish with fresh thyme leaves and serve.
