Herb-Coated Pork Chops with Apple and Onion Saute

I have been making these pork chops for quite a few years now and they never disappoint!
From The New Good Housekeeping Cookbook.

Herb-Coated Pork Chops with Apple and Onion Saute
Prep: 25 minutes
Broil: About 10 minutes

Breaded Pork Chops
1/3 cup plain dried bread crumbs (Italian-seasoned works, too)
1/4 tsp salt
1/4 tsp ground black pepper
1/4 tsp dried thyme
1 large egg
4 pork loin chops, each 3/4 inch thick, well trimmed
Olive oil nonstick cooking spray

Apple and Onion Saute
2 tsp olive oil
2 medium onions, sliced
2 Granny Smith apples, each cored and cut into 1/4 thick wedges (I use 2 apples for 2 chops, we love them so I would cook 3-4 apples for 4 pork chops)
2 tsp light brown sugar
1/4 tsp salt
1/4 tsp ground black pepper
1/4 tsp dried thyme
1/4 cup water
2 tsp apple cider vinegar

1. Prepare Breaded Pork Chops: Preheat broiler. On waxed paper, combine bread crumbs, salt, pepper, and thyme. In pie plate, with fork, lightly beat egg. Dip each pork chop into beaten egg, then coat with crumb mixture, firmly pressing so mixture adheres. Spray both sides of chops generously with nonstick cooking spray.
2. Place pork chops on a rack in broiling pan. Broil 7 to 9 inches from heat source 4 to 5 minutes per side, until chops are golden on the outside and juices run clear when chops are pierced with tip of knife. Transfer chops to warm medium platter.
3. Meanwhile, prepare Apple and Onion Saute: In nonstick 10-inch skillet, heat oil over medium-heat. Add onions and cook, stirring frequently, until lightly browned, 5 minutes. Add apples, brown sugar, salt, pepper, and thyme; cook, stirring occasionallly, until onions and apples are tender, 8 to 10 minutes longer. Stir in water and vinegar; heat through. To serve, spoon sauce over pork chops. Makes 4 main-dish servings.