In a large skillet over high heat lightly toast pistachios several minutes to crisp, stirring frequently.  Remove and set aside.  Season chops well with salt and pepper.  Trim a piece of fat from edge of one chop.  In same skillet heat fat until lightly browned, rubbing fat over bottom of skillet to grease well.  Increase heat to high.  Brown chops quickly on both sides.  Pour excess fat, if any, from skillet.  Add apple juice, brandy, garlic, thyme, and apple slices to pan.  Cover and cook over medium-low heat until chops are slightly pink, 5 to 7 minutes.  Remove pork and apple slices to a platter.  If more than ⅓ cup sauce remains in pan, increase heat and boil to reduce.  Stir in pistachios; pour sauce over chops.