1-First, season the pork chops on both sides with kosher salt and black pepper. Heat 1 tablespoon olive oil in a large heavy-bottomed pan over medium-high heat, then add the pork chops, leaving space between them, and sear for 3 to 5 minutes per side until mostly cooked. Remove the chops to a plate and set them aside for now.

2-Next, in a small bowl, whisk three-fourths cup low sodium chicken stock with 1 teaspoon Dijon mustard or whole-grain Dijon, then set it aside. Add the remaining 1 tablespoon olive oil to the pan and cook the 2 medium apples (thinly sliced) and 1 small red onion (thinly sliced) for 4 minutes, stirring occasionally.

3-Season the mixture with half teaspoon kosher salt, one-quarter teaspoon black pepper, 1 tablespoon chopped fresh sage, 1 and one-half teaspoons chopped fresh rosemary, and half teaspoon chopped fresh thyme; stir to combine. Pour in the stock mixture, scraping the bottom of the pan to lift the brown bits, then nestle the pork chops back into the pan among the apples and onions.

4-Cook for 2 to 3 minutes until the pork is fully cooked and the sauce has reduced by half. For dietary modifications, you could swap the pork with tofu or add gluten-free broth. This method keeps things straightforward, helping you enjoy your pork chops apples onions without any hassle.