Pork chops and apples are must meant to be eaten together. The key is using an apple that won't get too mushy when you cook it, so something like a Braeburn, Granny Smith, Gala, or Fuji apple would work well. I like a little extra tartness with my apples so I tend to use Braeburn or Granny Smith's.
4 pork chops, 3/4" thick
4 apples, peeled and cut in thick slices
4 Tbsp brown sugar
1/2 tsp cinnamon
salt and pepper
Heat oil in on medium-high heat in fry pan. Add dried off pork chops (dab them with a paper towel). Fry on each side for 3-4 minutes until browned; season with salt and pepper.
Chuck the apples on top of the pork chops, then sprinkle on brown sugar and cinnamon. Stir around gentle as to coat most of the apples. Turn down the heat to medium-low and let simmer for 7-8 minutes stirring at least once.
Remove lid and let simmer until apples are tender and brown sugar is caramelized.