While the oven is heating, melt the butter in a large skillet over medium-high heat. Sautee the apple slices in the hot butter until they begin to brown around the edges, about 5 minutes. Sprinkle with the thyme leaves, and cook 30 seconds more. Add the raisins, apple juice concentrate, sugar, cinnamon, cloves, and lemon juice. Bring to a boil, then reduce heat and simmer until most of the liquid has evaporated and the apples are tender, about 10 minutes. Season to taste with salt and pepper, and keep warm.
Season the pork chops on both sides with salt and pepper to taste.
Heat a cast iron skillet over medium-high heat until it begins to smoke. Pour in olive oil and swirl around to coat the pan. Add the pork chops, and sear in the hot oil until nicely browned on one side, about 3 minutes. Turn the chops over, and place into the oven.
Bake the pork chops until they are just slightly pink in the center and/or register 145 degrees F on a meat thermometer, 7 to 10 minutes. Serve with the spiced apples.