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Season both sides of the pork chops with kosher salt and black pepper. Add 1 tablespoon of olive oil to a large heavy bottomed pan or skillet and heat over med-high heat. Add the pork chops to the pan leaving at least one inch between them to ensure even cooking and browning. Sear 3-5 minutes on each side or until the pork chops are mostly done. Remove the pork chops onto a plate.
In a small mixing bowl, whisk together the chicken stock, brown sugar and Dijon mustard and set aside. Add the remaining tablespoon of oil to the pan. Then add the apples and onions to the pan and cook for 4 minutes stirring occasionally. Season the cooked apples and onions with salt, pepper, rosemary, and thyme.
Pour stock mixture into the pan. Slide the pork chops back into the pan, nestling them down in between the apples. Cook 2-3 minutes until the pork chops are finished cooking and the liquid has reduced by half. Serve and Enjoy!