Combine the water, salt, molasses, thyme (no need to remove the leave from the stems), apple cider vinegar and black pepper. Pour into a large, freezer weight food storage bag, add the pork chops and refrigerate anywhere from 1 – 24 hours.

Remove the pork chops from the brine, discard the brine and rinse the chops under plenty of cold, running water. Pat the chops dry with paper towels and let them sit for a few minutes at room temperature before cooking. Brush the pork chops on both sides with 1 tablespoon of the olive oil.

Heat a large skillet or grill pan over medium heat until hot and add the pork chops. Cook for 5 minutes per side. Remove from heat and let sit for a few minutes before serving.

Heat a large skillet over high heat. Add the remaining tablespoon of olive oil and then add the apples. Cook for 1 – 2 minutes (until they are browned on one side) then flip over, season with a large pinch of salt and pepper, cook for 1 minute then reduce heat to medium and cook until tender, about 10 – 12 minutes.

Put the balsamic vinegar into a sauce pan, bring to a boil over high heat and cook until the mixture is reduced by half, about 4 minutes.

To serve, place some of the apple slices on each pork chop and drizzle with balsamic glaze.