Season both sides of pork chops with kosher salt and black pepper. Add 1 tablespoon olive oil to a large heavy bottomed pan or skillet, and heat over medium-high heat. Add pork chops to pan, leaving at least an inch between the chops to ensure even cooking and browning. Sear 3-5 minutes per side, or until pork chops are mostly done. Chops will continue cooking in the sauce later. Remove pork chops to a plate.
In a small mixing bowl, whisk together chicken stock and mustard, set aside.
Add remaining 1 tablespoon oil to the pan, then add apples and onions. Cook 4 minutes,stirring occasionally. Season with salt, pepper, sage, rosemary, and thyme. Stir to combine.
Pour in stock mixture, using a wooden spoon to gently scrape the bottom of the pan to release any brown buts (those are full of great flavor).
Slide pork chops back into the pan, nestling them down in between the apples. Cook 2-3 minutes, until pork chops are finished cooking (145 °F) and liquid has reduced by half.
Apple Cider Syrup
In a small saucepan, stir together the sugar, cornstarch, and cinnamon. Stir in apple cider and lemon juice. Cook the mixture over medium heat, stirring often. Cook until the mixture becomes thick and bubbly.
Once the mixture is thick, cook for another 2 minutes and then remove from the heat. Stir in the butter until melted.