Season pork chops with salt and pepper on both sides. I use about ½ teaspoon of Kosher salt and a few grinds of pepper per pork chop.
In a large skillet, heat some olive oil over medium heat. Cook the pork chops, about 4-5 minutes per side, until fully cooked through or until internal temperature reaches 160 degrees Fahrenheit. Remove from pan and set aside.
On the same skillet, melt 1 tablespoon of the butter. Cook the sliced onions, stirring occasionally, until softened, about 4-5 minutes. Tip: try not to stir them so much so that they can caramelize a bit.
Then, add the minced garlic, rosemary and thyme. Cook for another minute, stirring, until fragrant. Stir in the remaining 1 tablespoon of butter, dijon mustard, and apple cider until incorporated. Scrape the brown bits with a wooden spoon, if needed. Add the apples, and simmer for about 5 minutes softened. Season with more salt and pepper to taste, if needed. At this point, the sauce should slightly thicken, but still be relatively thin.
Return the cooked pork chops to the pan, nesting them under the apples. Simmer for another 2 minutes. Serve immediately. Enjoy!