Prep the pork. Pat the pork chops dry with paper towels. Season both sides generously with salt and pepper. Let them sit at room temperature for 10–15 minutes while you prep the apples and onion.

Sear the chops. Heat a large skillet (cast iron or stainless) over medium-high. Add the olive oil and 1 tablespoon butter. When hot and shimmering, add the pork chops. Sear 3–4 minutes per side until nicely browned. Remove to a plate; they’ll finish cooking later.

Sauté the aromatics. Reduce heat to medium. Add the onion and a pinch of salt. Cook 3–4 minutes, stirring, until beginning to soften. Add the apple slices and cook another 3–4 minutes until lightly caramelized around the edges.

Add garlic and spices. Stir in the garlic, thyme, and cinnamon (if using). Cook 30 seconds until fragrant, being careful not to burn the garlic.

Deglaze and build the glaze. Pour in the apple cider, scraping up browned bits from the pan. Stir in the maple syrup, Dijon, and apple cider vinegar. Simmer 2–3 minutes to start reducing.

Return the pork to the pan. Nestle the chops and any juices back into the skillet. Spoon apples and onions around and on top. Reduce heat to medium-low and simmer 3–6 minutes, flipping once, until the chops reach 145°F at the thickest part.

Finish with butter. Turn off the heat and swirl in the remaining 1 tablespoon butter to thicken and gloss the glaze. Taste and adjust salt, pepper, or vinegar as needed for balance.

Rest and serve. Let the chops rest in the pan for 3 minutes. Plate with a generous spoonful of apples, onions, and glaze over each chop.