Directions
Season both sides of pork chops with salt and black pepper.

Add 1 Tbsp rosemary infused olive oil (or 1 Tbsp olive oil + 1 Tbsp chopped rosemary) to large heavy bottomed pan (or wok), and heat over Med-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, 1/2 of the chopped parsley set aside.

Add remaining 1 Tbsp oil to the pan, then add apples and onions.

Cook 4 minutes, stirring occasionally. Season with salt, remaining rosemary (if using fresh), stir to combine.

Pour in stock mixture, using a wooden spoon to gently scrape the bottom of the pan to release any brown bits (those are full of great flavour).

Slide pork chops back into the pan, nestling them down in between the apples.

Cook 3-5 minutes, until pork chops are finished cooking and liquid has reduced.

Remove the apples, onions and pork chops to a serving dish and top with remaining parsley.

Combine cornstarch and water and add to the remaining cooking liquid and stir until the sauce thickens to a gravy consistency.

Serve with the gravy on the side.