Roughly chop prunes, and soak in armagnac. Mince onion, chop thyme and set everything aside.

Pat dry pork chops, rub lightly with about half a teaspoon of oil, salt and pepper. Rub sugar on one side of each chop. Put skillet over medium heat and add pork chops as the skillet warms sugared side down.

When the first side is lightly browned (about 2 - 4 minutes) turn chops over. Reduce heat to medium-low, cover skillet and cook for a further 3 - 6 minutes, until pork is cooked, but be careful not to overdo it. Remove chops, set aside and loosely cover with foil. Pour the pan juices off and set aside.

Put the remaining oil in the pan, turn up the heat a bit and add onions, cooking until softened. Add armagnac and prunes and stir. Add butter and thyme, and stir until the butter dissolves and the sauce starts to thicken then put the pan juices back in and mix. Add salt and pepper to taste and more armagnac if the sauce is too thick.