Preheat the oven to 425°F. Season the veal chops with salt and pepper.
In a large skillet or sauté pan, heat 1 tablespoon of oil over medium-high heat. Sear the veal chops, 3 at a time, for about 3 minutes on each side, or until nicely browned. Add 1 tablespoon more oil if necessary. Transfer to a shallow baking pan.
Bake for about 10 minutes, or until an instant-read thermometer inserted in the thickest part of a chop registers 155°F. Transfer the chops to a plate and let rest for 5 minutes.
Meanwhile, pour off all but 1 tablespoon of the fat from the skillet. Place the skillet over medium heat, add the shallots, and sauté for 1 to 2 minutes, or until they start to soften. Add the applejack, increase the heat to medium-high, and bring to a boil. Cook for 2 to 3 minutes, or until reduced to about 2 tablespoons.
Add the stock and thyme. Bring to a boil and cook for about 5 minutes, or until reduced by half. Season to taste with salt and pepper. Whisk in the butter to finish the sauce.
To serve, place about 1/4 cup of the onion and apple hash in the center of each plate. Top with a veal chop and a drizzle of sauce.
Make the Caramelized Onion and Apple Hash: In a large skillet, heat the oil over medium heat. Add the onions and stir to coat with oil. Season with salt, add the thyme, and cook, uncovered, stirring occasionally, for 15 to 20 minutes, or until the onions are tender and lightly golden.
Add the apples, cover the pan, and simmer, stirring occasionally, for about 10 minutes, or until the apples are almost tender. Uncover and sprinkle with the sugar. Cook 5 minutes longer, or until the apples and onions are tender. Season to taste with salt. Serve warm.