Prepare gnocchi according to package directions; drain.

Meanwhile, sprinkle pork chops with salt and pepper. Heat large cast iron or other heavy skillet over medium-high heat. Add a very thin coating of oil to skillet. Add pork chops to skillet; cook 5 to 7 minutes or until internal temperature reaches 145 degrees F, turning occasionally. Transfer pork chops to platter; cover to keep warm. Remove and discard excess fat in skillet; reduce heat to medium.

Add apples and 1 tablespoon butter to skillet. Cook 3 to 4 minutes or until apples are golden brown and just beginning to soften, stirring occasionally. Transfer apples to platter with pork chops.

Add gnocchi and 2 tablespoons butter to skillet; cook 3 to 5 minutes or until gnocchi are golden brown, stirring occasionally. Transfer gnocchi to platter with pork chops.

Add thyme, garlic, cider, mustard and remaining 2 tablespoons butter to skillet and whisk until well combined. Increase heat to high and cook 4 to 6 minutes or until mixture is reduced to a thin sauce consistency (the sauce will continue to thicken as it cools). Remove and discard thyme sprigs and season sauce with salt and pepper to taste.

Transfer apples and gnocchi back to skillet and toss to combine. Add pork chops to skillet and garnish with fresh parsley. Serve immediately.