Season the pork chops (both sides) with salt and pepper, and set aside.
In a large cast iron skillet, add 1 tbsp olive oil and heat over medium.
When the skillet is really hot, add the pork chops. Sear until golden, about 3-5 minutes per side. Pork will be mostly done, but it will continue cooking in the sauce.
Remove pork chops to a plate.
In a small bowl, mix together the garlic, chicken stock, and mustard. Set aside.
Add 1 tbsp of olive oil to the same skillet, and then add apples and onions.
Cook for about 3-4 minutes (time will depending on the thickness of the apple slices). Don’t forget to stir occasionally. Season with salt, pepper and sage.
Pour in stock mixture over the apples and onions. Gently scrape the bottom of the pan to release any brown bits.
Return pork chops back into the pan.
10. Cook for 2 minutes, until pork chops are finished cooking and liquid has reduced by half.
11. Top with fresh sage before serving.