Pan-Roasted Pork Chops With Madeira Sauce

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2 tablespoons extra-virgin olive oil

1 tablespoon thyme leaves

2 teaspoons minced garlic

Four 1-inch-thick pork loin chops (8 to 10 ounces each)

20 small dried morels (about 1 1/2 ounces)

3 tablespoons unsalted butter

3 Granny Smith apples—peeled, cored and cut into 8 wedges each

1 tablespoon sugar

3/4 cup Madeira

1/4 cup brandy

1 cup chicken stock or canned low-sodium broth

Salt and freshly ground pepper

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