Marinate the pork chops in 1 ½ cups cider (reserving ½ cup for later) along with garlic, thyme, salt, pepper, and sugar for about an hour. Remove from marinade and pat pork dry.

Heat a large Stainless Clad Saute Pan over medium-high heat for 1-2 minutes. Add canola oil and let it get hot. Sear pork chops on one side until browned, 3-4 minutes. Then flip the chops over and add apple wedges and radishes to the pan. Cook, turning apples and radishes, until everything is nicely browned.

Once everything is nicely browned, add butter and deglaze with the reserved ½ cup cider. Baste the liquid over the pork, apples, and radishes using a Wooden Spoon until glazed.

To serve, arrange everything on a plate and drizzle with remaining pan sauce. Finish with Maldon sea salt.