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For the pork chops: Preheat the oven to 400 degrees F.
Heat the oil in an ovenproof skillet over medium heat. Sprinkle salt and pepper on both sides of the pork chops; add to the skillet. Saute until golden brown, about 2 minutes; flip. Cook 2 minutes more; place the pan in the oven. Roast until the meat is cooked through.
For the chutney: In a large saucepan, heat the oil over medium heat; add the onions. Saute until translucent and beginning to brown, about 6 minutes, then add the apples. Add the vinegar, brown sugar, mustard and thyme. Stir well to combine and cook until the apples have softened, about 3 minutes. Add the butter and season with salt and pepper.