Warm a wide stainless-steel or enameled cast-iron skillet over medium-low heat. Melt the measured butter listed for the apples and onions; add the onion and apples. Cook for 15 to 20 minutes, stirring occasionally, until the apples soften and their edges start to turn golden. Stir in the thyme for about 1 minute, then take the pan off the heat.

Heat a second large skillet over medium-high heat for about 2 minutes. Add the ghee. Salt both sides of the pork chops and lay them in the hot fat without crowding the pan.

Sear the first side for about 3 to 4 minutes without moving the chops, until golden. Turn with tongs and cook the other side for another 3 to 4 minutes, then check the thickest part with a thermometer. Continue cooking as needed until it reaches 145°F. Transfer the chops to a plate and let them rest for at least 3 minutes while you make the sauce.

Pour the meat stock into the pork pan and scrape up the browned bits with a wooden spoon. Bring it to a simmer. Whisk in the coconut flour and cider vinegar, breaking up any flour clumps; stir in the separate measured sauce butter until melted.

Spoon the apples and onions around the chops, then pour the pan sauce over them. Taste and add the remaining measured salt as needed. Serve immediately.