"This is a fairly common autumn dish in Indiana. It always reminds me of local harvest festivals... crimson and gold leaves under foot, hay rides, the crisp sweet smell of the air... comfort food, pure and simple. There are many variations, but this is the favorite in our home. To be honest, I've never measured the spices before I sat down to write this, so please feel free to adjust to your own tastes."
Combine olive oil, apple cider vinegar, sliced apples, onion, thyme, and rosemary in a medium frying pan. Saute the ingredients until the onion is caramelized and the apples have softened. (about 15 minutes on my stove, but times may vary) Taste the mixture and add brown sugar accordingly if necessary. Keep the topping warm on the stove while preparing the pork chops.
Place the pork chops in a separate frying pan. Add salt, pepper, and paprika. Drizzle on olive oil and apple cider vinegar. Pan fry the pork chops on medium until they are just barely cooked through.
Move the pork chops to your serving dish and top with the apple onion mixture. Serve immediately.