Start by seasoning both sides of your pork chops with kosher salt and freshly cracked black pepper. This builds flavor right from the beginning. In a large heavy-bottomed skillet, heat 1 tablespoon of olive oil over medium-high heat until it shimmers. Carefully place the pork chops in the pan, ensuring there’s at least an inch of space between each chop to allow for proper browning. For about 3-5 minutes, sear the chops until they're beautifully golden on one side.

With a pair of tongs, gently flip the pork chops to the other side. Continue cooking for another 3-5 minutes until they are almost cooked through. Remember, they’ll finish cooking in the sauce later, so don’t worry if they aren’t completely done. Once seared, transfer the chops to a plate and allow them to rest while you work on the wonderful sauce.

In a small mixing bowl, whisk together the low-sodium chicken stock and Dijon mustard until well blended. Set this mixture aside as it plays a crucial role in developing our sauce.

In the same pan, add the remaining tablespoon of olive oil. Toss in the sliced apples and onions, stirring occasionally. Sauté this mixture for about 4 minutes until the apples start to soften and gain a bit of color. Season the mix with kosher salt, black pepper, fresh sage, rosemary, and thyme, then stir everything together to let the herbs infuse their flavors into the apples and onions.

Now, it’s time to bring in our prepared chicken stock mixture. Pour it into the pan, using a wooden spoon to scrape any tasty brown bits off the bottom of the skillet. Those bits carry tremendous flavor!

Nestle the seared pork chops back into the pan, resting them gently amongst the apples. Allow everything to cook together for an additional 2-3 minutes, ensuring the pork is fully cooked and the liquid has reduced by half. You’ll know it's ready when the pork is tender, and the sauce is thickened and bubbling away delightfully.