Rub both sides of the pork chops with olive oil, salt and pepper. Add 2 tbsp of olive oil to a cast iron dutch oven (or any heavy bottom pan) and heat over medium-high heat.
Add pork chops to pan and sear for 3-5 minutes on each side. Remove pork chops from pan and set aside.
In a small mixing bowl, whisk mustard, chicken stock, and balsamic vinegar together. Set aside.
Add apples, red onion, thyme, and rosemary to pan and cook for 2-3 minutes.
Add pork chops back to pan with chicken stock mixture and cook for an additional 2-3 minutes or until the internal temperature of the pork chops has reached 145 F.
To plate: place pork chop on plate and surround with apple and onion mixture.