Heat a large skillet over medium-high heat then add 1 1/2 teaspoons oil to pan and swirl to coat.
Sprinkle the pork chops on both sides with a total of 3/8 teaspoon salt and 3/8 teaspoon pepper.
Add the chops to the heated pan and cook them for about 5 minutes on each side until they are done and the meat registers at least 140F with an instant read thermometer. Remove the pork chops from the pan. (The chops will cook a little more later to reach 145F total).
Combine the chicken broth with the mustard and whisk until combined. I whisked mine right into a 1 cup measuring cup so it was easy to pour out. Add the remaining 1 tablespoon oil to pan and again swirl to coat.
Add to the pan, the remaining 3/8 teaspoon salt and 3/8 teaspoon pepper, sage, rosemary, apple and red onion. Cook the mixture about 4 minutes, stirring occasionally until the apples are not quite cooked through.
Add the stock to the pan and stir, then add the pork chops back to the pan with any accumulated juices and cook for about 3-4 more minutes until the sauce reduces by half.