While chops cook, thoroughly rinse produce and pat dry. Stem thyme and mince. Quarter apple, core, and cut into ¼" slices. Trim top and bottom of fennel bulb, quarter lengthwise, remove tough core from each slice, and cut into ¼" slices. Peel shallot and cut into 1/8" slices. Zest half of lemon, then halve and squeeze juice from entire lemon. Fennel has an slight anise, or licorice flavor that is a natural pairing with pork.