• Begin by seasoning the pork chops with salt and pepper on both sides. Use ½ teaspoon of Kosher salt and a few grinds of pepper per pork chop. Allow them to rest for 15 to 20 minutes or season overnight in the fridge to keep them juicy and tender.
• Heat some olive oil in a large skillet over medium-high heat. Cook the pork chops for about 5 minutes per side until fully cooked through or until the internal temperature reaches 155 to 160 degrees Fahrenheit. If using bone-in pork chops, they may need an extra 2 minutes to cook around the bone. Remove the pork chops from the skillet and set them aside.
• In the same skillet, melt 2 tablespoons of butter over medium heat. Add the sliced onions and cook them, stirring occasionally, until they are softened, for about 12 to 15 minutes. Avoid stirring too frequently so that the onions can caramelize.
• Once the onions are softened, add the minced garlic, rosemary, and thyme. Cook for an additional 1 to 2 minutes, stirring frequently, until fragrant.
• Add the remaining 1 tablespoon of butter, dijon mustard, chicken broth, and apple cider to the skillet. Stir until everything is well combined, and scrape the brown bits from the bottom of the skillet using a wooden spoon.
• Next, add the sliced apples and simmer them for about 5 to 7 minutes, or until they are softened but still crisp. Season with more salt and pepper if needed. The sauce should slightly thicken at this point, but it should still be relatively thin. If necessary, add more liquid (equal parts broth and cider) to achieve the desired consistency.
• Return the cooked pork chops to the skillet, nestling them under the apples. Simmer for an additional 1 to 2 minutes. Serve the dish immediately and enjoy!

NOTE

• For this recipe, it's recommended to use firm and sweet apples like Honeycrisp. If you prefer a sweet and tart flavor, you can combine Honeycrisp with Granny Smith apples.
• You can use bone-in or boneless pork chops, depending on your preference. Boneless chops are easier and faster to cook and cook more evenly. However, bone-in chops tend to be juicier and tastier but take longer to cook, especially around the bones. Always use a meat thermometer to ensure the pork is fully cooked
• If using bone-in pork chops, you can pan-sear them and finish cooking them in the oven at 400 degrees F for 5 to 8 minutes to ensure they are fully cooked.
• The safe temperature for pork is a minimum of 145 degrees F in the thickest part, plus 5 minutes of resting time, for medium-rare. For medium, cook to 150 to 155 F, and for medium-well, cook to 155 to 160 F. Cook to 160 F or higher for well-done. The recommended cooking preference for this recipe is medium-well.
• To store leftovers, refrigerate them in an airtight container for up to 3 days. Reheat in the microwave oven.

Substitutions and variations

• You can use dried herbs instead of fresh, using half of the quantity of fresh herbs. If preferred, you can use vegetable broth instead of chicken broth. It's not recommended to substitute apple cider with apple juice.