Melt the butter over a low heat in a frying pan.

Peel the apple and cut into quarters.

Slice each quarter into 4 or 5 slices.

Place the slices in the barely bubbling butter and cook for about 10 minutes, turning regularly. They should be soft all the way through, but not mushy.

Remove the leaves from the thyme stalk and add to the pan.

Meanwhile heat the oil in a frying pan on a medium heat and season the pork chops.

Fry the pork chops for about 10 minutes on one side and then flip and do the same on the other.

After 20-25 minutes in the pan, remove and allow to rest for a couple of minutes.

Serve topped with the butter poached apples and any additional sides.