Step 1: Season and Sear
Pat the pork chops dry with paper towels and season both sides generously with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Sear the chops for 3–4 minutes per side until they’re golden and have a good crust. Remove them from the pan and set aside — they’ll finish cooking later.

Step 2: Apple-Onion Magic
In the same skillet (don’t clean it!), add the onions and cook for 3–4 minutes until they start to soften. Stir in the apple slices and cook another 3–4 minutes until they begin to caramelize. Add the garlic, thyme, and ground mustard and cook for 1 minute more.

Step 3: Build the Sauce
Sprinkle the flour over the apple-onion mix and stir for about 30 seconds to get rid of the raw flour taste. Pour in the cider and chicken broth, scraping up the brown bits at the bottom (aka flavor gold). Stir in the Dijon and apple cider vinegar. Bring to a simmer.

Step 4: Braise and Chill (Not Really)
Nestle the pork chops back into the skillet. Reduce heat to low, cover, and let everything simmer gently for 12–15 minutes, or until the pork is cooked through and tender. If the sauce gets too thick, add a splash more broth. If it’s too thin, uncover and simmer for a few more minutes to reduce.

Step 5: Serve Like a Star
Taste the sauce and adjust seasoning — a little extra salt or a touch of vinegar can brighten it up. Serve the chops with a big spoonful of the apples and onions over the top. Drizzle with that dreamy cider sauce like you’re in a cooking show.