Pork Chops with Roasted Apples and Onions

INGREDIENTS:
2 1/2 tsp canola oil
1 1/2 cups pearl onions
2 cups Gala apple wedges
1 TBL butter
2 tsp fresh thyme leaves
1/2 tsp kosher salt
1/2 tsp fresh ground pepper
4 bone-in center-cut pork loin chops
1/2 cup chicken broth
1/2 tsp all-purpose flour
1 tsp cider vinegar

DIRECTIONS:
Preheat oven to 400. Heat a large ovenproof skillet over med-high heat. Add 1 tsp oil to pan; swirl to coat. Pat onions dry with a paper towel and add them to the pan; cook 2 minutes or until lightly browned, stirring once. Add apple to pan; place in oven. Bake at 400 for 10 minutes or until onions and apple are tender. Stir in 2 tsp butter, thyme, 1/4 tsp salt and 1/4 tsp pepper.
Heat a large skillet over med-high heat. Sprinkle pork with remaining salt and pepper. Add remaining 1 1/2 tsp oil to pan; swirl to coat. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm. Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute or until reduced to 1/4 cup. Stir in vinegar and remaining 1 tsp butter. Serve sauce with pork and apple mixture.