Pork Chop with Cider Gravy

4 Bone-in pork chops, 1-inch thick
Freshly ground black pepper
salt
2 tablespoons extra-virgin olive oil
2 large onions, yellow or red, thinly sliced
2 Gala or Golden Delicious apples, thinly sliced
2 tablespoons finely chopped fresh thyme leaves
1 lemon
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup apple cider
1 cups chicken stock

Directions
Season chops with salt and pepper. Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high heat. Cook pork 5 minutes on the first side until deeply golden, turn and cook 3 to 4 minutes more with a loose foil tent over the pan. Remove cooked chops to a plate and cover to keep warm. Add another turn of the pan of olive oil, add the onions and apples. Season with salt, pepper and thyme and cook until just tender, 5 to 6 minutes. Douse with juice of a lemon and remove chops to a plate.
Add butter to the skillet, melt then whisk in flour, cook 1 minute then whisk in cider and stock. Season the gravy with salt and pepper. Thicken 4 to 5 minutes over medium-low heat.

* This is really yummy gravy over mashed potato's. I simmered the gravy mixture with the pork chops for 20min.- or longer.
*Rachel Ray recipe