1. Heat olive oil in a large skillet over medium-high heat. Season the pork chops on both sides with salt and pepper. Place 2 sprigs thyme on each pork chop and add to the skillet. Saute until browned, about 3 to 5 minutes.
2. Turn the chops over and squeeze the juice from half an orange over the pork. Reduce the heat to medium and squeeze the remaining orange half over the pork. Cover and continue cooking until an instant-read thermometer reads 160 degrees, about 10 to 15 minutes. Remove to a platter, and cover to keep warm.
3. To prevent a flare up, remove skillet from heat before adding cognac. Return the skillet to medium heat, and cook for about 1 minute. Add the apples, and cook until caramelized and tender, about 5 to 7 minutes. Season with salt and pepper, and sprinkle with sugar. Stir well to coat the apples. Serve immediately with the pork chop and Sauteed Cabbage.