Season both sides of the pork chops with half the salt and all the pepper. Heat the olive oil in a large skillet over medium-high heat and cook the chops for 4 to 5 minutes per side until golden and cooked through. Remove them to a plate and cover loosely.

Lower the heat to medium and add the sliced apples and onion to the same skillet. Cook for 5 minutes, stirring occasionally, until the onion softens and the apples begin to brown.

Stir in the garlic and flour and cook for 1 minute. Slowly pour in the chicken broth while stirring to avoid lumps. Add the thyme and remaining salt. Simmer the gravy for 3 to 4 minutes until it thickens slightly.

While the gravy simmers, place the potatoes in a medium pot and cover with cold water. Bring to a boil and cook for 12 to 15 minutes until fork-tender. Drain the potatoes.

Return the potatoes to the pot and mash with the butter and milk until smooth. Season with a pinch of salt if needed.

Return the pork chops to the skillet and spoon the apple gravy over them. Warm everything together for 1 minute, then serve the chops and gravy alongside the mashed potatoes.