Using a meat mallet, pound the pork chops until they are ½ inch thick. Generously salt and pepper.

Melt 3 tablespoons of the butter in a large skillet over medium-high heat. Add the apples and sauté until golden brown, about 5 minutes. Remove to a separate bowl.

Melt another tablespoon of butter in the same skillet. Brown the chops on both sides, 3 to 4 minutes per side. Do it in two batches if necessary, adding another tablespoon of butter for the second batch. Remove to a separate plate.

Deglaze the pan with the brandy and cider. Bring to a boil and cook until reduced by half, 7 to 8 minutes. Stir in the cream. Reduce heat to low. Stir in the apples and any accumulated juices. Return the pork chops to the pan, cover, and cook until chops are cooked through, about 4 more minutes.

Place chops on plates on top of rice. Mound apples on top of chops and pour sauce over all.