Preheat a cast iron skillet or heavy bottomed frying pan to medium-high heat.

Pat dry each side of the pork chops with a paper towel and season with salt and pepper (about 1 teaspoon of salt and 1 teaspoon of pepper)

Add the olive oil to the pan and let it warm up for 30 seconds. Carefully add the pork chops to the pan. Let them cook on the first side, undisturbed, for about 5 minutes, until the pork chop is browned and easily releases from the pan, adjusting the heat on the stove as needed to not overcook the chops.

Flip the pork chops to the second side and cook for another 5 minutes, until browned and the pork chop has cooked through.

Remove from the pan and set aside on a tray loosely covered with aluminum foil.

Reduce the heat under the pan to medium-low and add the butter. Let the butter melt and then add the sliced shallots with a pinch of salt. Stir to coat the shallots in the melted butter and let cook for about 5 minutes, until the shallots begin to soften.

Add the sliced apples, minced garlic, thyme, and sage to the pan and stir to incorporate. Let cook for another 5 minutes, stirring occasionally, until the apples have softened and the shallots are jammy.

Carefully pour the white wine into the pan and bring the heat up to medium. Bring to a simmer and let the wine cook down, for about 3-4 minutes.

Place the pork chops, and any of its juices, back to the frying pan.  Let the pork cook in the sauce for 2-3 minutes, spooning some of the sauce over the top.

Taste the sauce and add more salt and pepper, to taste.

Remove the pork chops from the pan and slice into ½ inch strips.  Arrange on a plate and spoon the jammy shallots, apples, and their sauce over the top of each chop.  Serve right away and enjoy!