Pat the pork chops dry with a paper towel and season both sides generously with salt, pepper, and thyme.

Heat the olive oil in a large skillet over medium-high heat. Once hot, add the pork chops and cook for about 4–5 minutes per side, depending on their thickness, until they have a good golden-brown sear and are cooked through. Transfer them to a plate and set aside.

Lower the heat to medium and add the butter to the same skillet. Add the sliced onions and cook for about 3–4 minutes, stirring occasionally, until they start to soften.

Add the garlic and cook for about 30 seconds, just until fragrant. Because honestly, I put garlic in pretty much everything.

Add the sliced apples and sprinkle the cinnamon over them. Cook for another 4–5 minutes, stirring occasionally, until the apples start to soften and get a little caramelized. You don't want them completely mushy.

In a small bowl, whisk together the chicken broth, apple cider, maple syrup, and Dijon mustard. Pour the mixture into the skillet with the apples and onions.

Let the sauce simmer for a few minutes, scraping up all those browned bits from the bottom of the skillet. Let it reduce slightly and thicken.

Return the pork chops to the skillet and spoon the apples, onions, and sauce over the top. Let everything cook together for another 2–3 minutes so the pork can soak up some of the sauce.

Serve warm with the apples, onions, and plenty of that pan sauce spooned over the pork chops.