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Adapted from "The Chunky Chef"
Season both sides of pork chops with salt and pepper. Heat 1 tablespoon of olive oil to a large skillet over medium-high heat. Add pork chops to the pan. Sear 3-5 minutes per side, or until pork chops are mostly done. Remove pork chops to a plate.
In a small bowl, whisk together chicken stock, balsamic, agrodolce and mustard. Set aside. Add the remaining 1 tablespoon of olive oil to the pan, then add apples and onions. Cook 4 minutes, stirring occasionally. Season with salt and pepper, sage, rosemary and thyme. Stir to combine. Pour in the stock mixture, using a wooden spoon, to gently scrape the bottom of the pan to release any brown bits. Slide pork chops back into the pan, nestling them between the apples. Cook 2-3 minutes, until the pork chops are finished cooking and liquid has reduced by half.
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