Boneless Pork Chops with Sautéed Apples

In nonstick 12-inch skillet over medium heat, in 2 teaspoons hot oil, cook onion until tender. Remove onion to small bowl. In same skillet over medium-high heat, cook pork chops 5 minutes, sprinkling with 1/2 teaspoon salt. Turn pork chops; sprinkle with thyme, pepper, and 1/2 teaspoon salt. Cook 3 to 5 minutes longer or until pork just loses its pink color throughout. Remove pork chops to four warm dinner plates; keep warm. Cut unpeeled apple into 1/4-inch-thick slices. In same skillet in remaining 2 teaspoons hot oil, brown apple slices; sprinkle with sugar. Remove to plates with chops. In cup, mix apple juice and cornstarch. Stir apple-juice mixture and onions into skillet, stirring constantly until mixture boils. Boil 1 minute. Pour mixture over pork chops and apple slices.