One of the best things that could happen to a pork chop. This simple black eyed pea salad is just terrific, and you may want to make it even when you aren't cooking these pork chops.
In a small bowl combine the chili powder, paprika, cayenne, 1 teaspoon brown sugar and 1 teaspoon salt. Rub the mixture on both sides of the pork chops.
Heat a grill pan, or a heavy skillet over medium-high heat. Add the tablespoon of olive oil. Sear the pork chops on both sides until nicely browned and cooked through, about 4 to 5 minutes per side. The middle should still be very slightly pink, with an internal temperature of 145 F on a meat thermometer. Tent the pork chops with foil to keep warm.
Add the butter to the pan you cooked the pork chops in and melt over medium heat. Add the apples and cook for 2 minutes, until they just start to soften. Sprinkle over the brown sugar and cook, stirring often, for another minute or two until you can smell the sugar caramelizing. Add the brandy and bring to a simmer using a spoon or tongs to scrape the bits off the bottom of the pan.
Serve each chop on a plate with a generous restaurant-sized scoop of the black-eyed pea salad and heap some of the apples on top of the chops.
Notes
Make the Black-Eyed Pea Salad before starting to cook the pork chops, and hold it at room temperature.