Pork chops need a quick hand so think like a chef and don’t be afraid to sear using a good heat and added oil (pork loin has little fat). You want the crust without cooking them through – that’s the oven’s job. Cooking the apples in the same pan captures all the flavors.
Combine garlic, mustard, thyme and rosemary in a small bowl. Spread both sides of pork chops with the mustard mixture and season with salt and pepper. (items 2,3,4,5,6)
Heat 2 tablespoons olive oil in a large oven proof sauté pan over medium high heat. Add chops to the pan and sear each side until crisped and browned, about 1-2 minutes per side.
Place pan in the oven and cook for another 5-6 minutes or until an instant read thermometer reads between 140º and 145ºF. Remove from oven and transfer to a warmed plate and let rest, covered
Meanwhile, toss apple slices with the sugar. Heat the 2 remaining tablespoons of olive oil and the tablespoon butter in the pan over medium high heat. Add the apples and cook until golden brown, about 3-4 minutes. Flip over, carefully, and brown the other sides. Spoon apples over chops and serve