Pat four 1-inch pork chops completely dry. Season both sides with kosher salt, black pepper and smoked paprika. Heat the skillet over medium-high until its surface reaches about 425°F. Add extra-virgin olive oil and place the chops with space between them. Press each chop for 10 seconds. Then sear for 2½ to 3 minutes per side and flip only once. The first side should release cleanly and show a deep golden-amber crust. You'll hear a steady sharp sizzle and smell toasted paprika. Move the chops early and the crust tears. Go past 6 minutes total and the lean edges start drying. Transfer all four chops to a plate while their centers remain below 145°F. High heat builds fond before the lean pork loses moisture.

Core the Honeycrisp apples and cut them into uneven ¾-inch chunks. Thinly slice the yellow onion. Lower the skillet to medium heat at about 350°F and melt 1 tablespoon unsalted butter in the pork fond. Add the apples and onion. Toss from the edges toward the center every 60 seconds and cook for 5 to 6 minutes. The onion should turn translucent at the edges while the apples gain scattered golden spots. You'll smell browned butter and warm fruit. Stir constantly and the apples break down. Leave them untouched too long and the onion scorches against the fond. Stop while the apple centers still resist gentle pressure. Moderate heat softens the fruit without turning it into applesauce.

Lower the skillet to medium-low at about 300°F. Add minced garlic and stir for 30 seconds. Pour in low-sodium chicken stock and scrape the brown fond toward the center. Whisk in apple butter, Dijon mustard, apple cider vinegar and leaves from 2 thyme sprigs. Keep a gentle 190°F to 200°F simmer for 4 to 6 minutes. The sauce should turn glossy amber and coat the back of a spoon. Slow bubbles will rise between the apple pieces and the vinegar smell will soften. A hard boil scorches the fruit sugars and makes the sauce tacky. (My first batch used three-quarters cup apple butter, the sauce tasted like dessert. Half a cup is balanced.) Gentle reduction concentrates flavor while preserving the sauce's smooth pectin structure.

Return all four chops to the skillet and nestle them between the apples. Keep the sauce at a gentle 190°F to 200°F simmer. Turn each chop once and spoon sauce across the exposed crust every minute. Cook for 4 to 6 minutes until the thickest center reaches 145°F. Add the remaining 1 tablespoon butter and swirl for 20 seconds. The chops should look lacquered mahogany with deep amber edges. The sauce will cling instead of sliding straight off. Remove the skillet from heat and rest the pork for at least 3 minutes. Cutting early releases the juices and thins the glaze. Pork chops are safe at 145°F with that rest. Food Safety and Inspection Service The brief finish warms the center without overcooking the seared exterior.

Move one rested pork chop to each warm plate within 2 minutes. Slice one chop once across the center so the pale blush interior stays visible. Spoon about ¼ cup hot sauce and several apple chunks over each portion. Finish with leaves from the remaining thyme sprigs. Keep the sauce near 150°F to 160°F so it flows without becoming thin. The glaze should cling in uneven glossy ribbons and pool lightly beside the chop. The cut surface should look juicy and fully opaque with a faint blush. Wait longer than 10 minutes and the sauce forms a skin. Flood the plate and the crust disappears. Serve immediately while the apple pieces still hold their edges. Quick plating protects the crust and keeps the pectin-rich glaze fluid.