The original recipe calls for fresh tarragon, but in the last few years it has become more difficult to find in Fairbanks. Now, I use fresh thyme for sprinkling on top, but I recommend substituting tarragon if you can find it.
adapted from Radically Simple by Rozanne Gold
2 cups chicken broth
1/2 cup Madeira wine
1 large garlic clove finely minced
2 bay leaves
2 tablespoons unsalted butter
salt and pepper to taste
3 large thick pork chops
1 large apple
1 tablespoon olive oil
2 teaspoons fresh thyme
Bring the broth, Madeira, garlic, and bay leaves to a boil in a skillet over high heat. Reduce to 3 tablespoons, about 15 minutes. Remove the bay leaves and add butter. Season with salt and pepper. Set aside, but keep warm.
Preheat the broiler. Spray broiler pan with non-stick cooking spray, you want to make sure it is well sprayed as the apples will stick terribly if given the chance. Season pork chops with salt and pepper and place on broiler pan. Slice through an entire apple making six 1/4 inch slices, remove core and seeds. Arrange apple around pork chops. Drizzle apples with olive oil. Broil for 7-10 minutes, until pork chops are cooked through. Stack the apple slices on top of the pork chops, drizzle with Madeira sauce, and sprinkle with thyme. Serve immediately.