2Granny Smith applespeeled, (if desired), cored and sliced
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 cast iron pan 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. Tent the pork chops with foil to keep warm.
While the chops are cooking, make the Black-Eyed Pea Salad: In a medium bowl toss together the tomatoes, onion, black-eyed peas, red wine vinegar, and olive oil. Season with salt and pepper and set aside.
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 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 peas and heap some of the apples on top of the chops.