Add your diced potatoes to a pot, cover with cold water and boil until fork tender. In a small pot, add heavy cream, thyme and garlic. Bring to a simmer and, turn off the heat, and let infuse for 15 minutes. Mash your potatoes, until relatively smooth. Then, add your butter and infused cream. Mix well, season to taste with salt and pepper. Keep warm.
Season your pork chops with salt and pepper on both sides. Set aside.
In a pan, over medium high heat add your oil and pork chops. Sear for 4 minutes. Flip and sear for 4 minutes or until 155°F internal temperature. Remove and let rest. In the same pan, add your butter. Once melted, add your shallots and garlic. Cook until lightly softened. Then add your sliced apples, rosemary and brown sugar. Cook until lightly caramelized, about 5 minutes. Next add your Marsala wine and cook off the alcohol. Next, add the Crisp Apple Olipop and reduce sauce until thickened. Add your dijon mustard, season to taste with salt and pepper. Slice your pork chops.
To plate: Add a dollop of mashed potatoes and one of your pork chops. Top with some of your sauce, garnish with chive and enjoy!
