Heat a large oven-safe skillet over medium-low heat. Add the butter to the pan and swirl the pan to coat the bottom. Place the onion and apples in the skillet and cook for 15-20 minutes, stirring occasionally until edges are turning golden brown. Stir in the thyme leaves. Continue cooking for about 1 minute.
Meanwhile, heat another large sauté pan on the stove over medium-high heat for 2 minutes (the pan will have nothing in it while it heats). Add 2 tablespoons of ghee or palm shortening to the pan and swirl the pan to coat. Season the pork chops with sea salt on both sides and place all four chops in the sauté pan. Let the chops cook for about 3-4 minutes until the bottom side is golden brown (don’t move the pork chops around while cooking). Using a pair of tongs, flip the pork chops over and cook until the second side is golden brown and chops are cooked through about 3-4 minutes. Using a pair of tongs, place the pork chops on a plate. In the now empty pan, pour in the chicken stock, and scrape up any of the bits that are stuck in the pan using a wooden spoon. Bring the stock to a simmer. Whisk in the coconut flour and vinegar. Add 1 tablespoon butter and stir until melted. Pour the sauce over the apples, onions and pork chops. Season with the remaining sea salt. Serve immediately.