Start with thick bone-in pork chops. Rinse with cool water and pat dry with a clean paper towel.

Using a sharp boning knife, make a deep cut into the center of each chop, creating a pocket.

Season well, inside and out.

Place in a preheated saute pan with 2 tablespoons olive oil and brown on both sides. Repeat with all chops. Set aside on a baking sheet.

Using the same saute pan, over medium-high heat, add 1 tablespoon butter and onions and saute. (If there is a lot of blackened bits left from the meat, scrape out and discard, but keep golden browned bits.)

Add 1 tablespoon sugar to the onions and continue sauteing until they reach a caramel/golden brown color.

Remove onion to a bowl and set aside. Add sweet potato to pan and saute for 2 minutes.

Add apples, thyme, and fresh cracked salt and pepper. Saute for about 1 minute.

Add orange juice to deglaze the pan. Saute for about 2 to 3 minutes over medium-high heat to reduce liquid. Stir in sauteed onions. Pour off into a bowl and allow to cool to the point where you can handle it with your fingers.

Generously stuff the chops, pressing mixture firmly into the center pocket.

Meanwhile, combine all of the glaze ingredients into a sauce pot and place over medium heat and reduce until slightly thickened, just enough to lightly coat the back of a spoon.

Brush chops with glaze and place in preheated oven. Bake for a total of about 15 to 20 minutes, basting with glaze periodically.

Allow chops to cool on the pan, tented with foil for 10 minutes before serving. Drizzle with remaining glaze, if desired.