Pat pork chop dry, season with salt, pepper, and your favorite spice
In a large frying pan, wait for the oil to get really hot
Add pork chops and cook for about 3 minutes per side
Remove from the pan and loosely cover with foil
Do a quick temperature check or cut into one chop (the temperature should be less than 145°F and/or the inside of the chop should be still a little pink)
In the same pan, heat the butter until bubbly, then add apples, onions, garlic, sage, and rosemary
Cook for about 4 minutes while stirring and occasionally turning the apple pieces.
Add chicken stock, heavy cream, and Dijon mustard
Reduce heat and let simmer until the sauce starts to thicken, about 10 minutes (if the sauce reduces too quickly, add some more chicken stock or water; if it won’t thicken, add some apple sauce)
Taste and add more salt and/or pepper as needed
Add pork chops back into the pan and baste with the sauce for about 5 minutes or until the internal temperature reads 145°F
Serve with a French baguette