Preheat the oven to 375 degrees.
In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the apples and onions and half of the thyme, and let cook for 8 minutes, or until softened. Add the apple cider and let simmer for another 7-8 minutes, or until the liquid has evaporated, and the apples and onions are beginning to caramelize. Season with salt and pepper to taste.
In a large, ovenproof skillet (or Dutch oven), heat the remaining 2 tablespoons of the olive oil over medium-high heat. Season the pork chops with salt and pepper. Sear the pork chops for 3 minutes per side, or until a golden crust forms. Pork in the chicken broth and apple-onion mixture and place the pan in the oven. Cook for another 6 minutes, or until the pork chops reach 145 degree internal temperature.
Let rest for 5 minutes and serve, garnished with the remaining thyme leaves. This is also really good with some grainy Dijon mustard served on the side.
MAKE AHEAD: The apple-onion mixture can be made 1 day ahead, and kept, covered tightly, in the refrigerator until ready to use.