Instructions: Heat olive oil in a large skillet over medium-high heat. Season the pork on both sides with salt and pepper. Place 2 sprigs thyme on each pork chop and add to the skillet. Saute until browned, about 3 to 5 minutes.

Turn the chops over and squeeze the juice from half an orange over the pork. Reduce the heat to medium and squeeze the remaining orange half over the pork. Cover and continue cooking until an instant read thermometer reads 160 degrees, about 10 to 15 minutes. Remove to a platter and cover to keep warm.

Remove skillet from the heat, and add the cognac (this prevents flare-ups). Return the skillet to medium heat, and cook for about 1 minute. Add the apples, and cook until caramelized and tender, about 5 to 7 minutes. Season with salt and pepper to taste, and sprinkle with sugar. Stir well to coat the apples. Serve immediately with the pork chop and sauteed cabbage.

SAUTEED CABBAGE: Heat the clarified butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 to 45 seconds. Add the caraway seeds and toast lightly, stirring constantly until aromatic, about 30 to 45 seconds. Add the cabbage, reduce the heat to medium-low and season with salt and pepper. Cook until soft and golden, about 10 to 15 minutes. Adjust seasonings, and serve immediately.

Makes 4 servings.

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