In a large saut pan heat the butter and olive oil, when hot add the onion and cook at a medium heat for 5 to 10 minutes until they caramelize. Add the apple and cook for an additional 5 to 10 minutes

Salt and pepper the pork chops on both sides. In another saut pan, at medium high heat 1 tablespoon of butter and 1 tablespoon of olive oil, when hot add the pork chops. Saut each side until golden brown (approximately 90 seconds per side should be enough). Reduce the heat to medium, cover and cook for an additional 4 5 minutes on each side.

In the meantime make the sauce in the onion pan. Add the shallots and cook for 2 3 minutes. Add the garlic and the thyme, as soon as the garlic becomes fragrant, add the chardonnay and let it simmer until smooth to the palate. Add the beef stock and adjust seasoning with salt and pepper. Add a couple ounces of butter to make the sauce ultra smooth and creamy.