Heat the oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper on both sides. Add the chops to the hot pan and cook until browned on the outside and done on the inside. This will take around 4-5 minutes per side.
Remove the pork chops from the pan and cover them with foil.
Add the onion and apples to the pan. Season with the herbs and salt and pepper. Stir in the apple cider vinegar. Cook for 3-4 minutes, stirring from time to time.
Pour the chicken stock into the pan. Stir in the mustard and cook for 2-3 minutes or until reduced by half. Add the pork chops back to the skillet and finish cooking for another 2-3 minutes.
Take the skillet off the heat and stir the butter and maple syrup into the sauce. Serve with mashed potatoes.
If you like a little more sauce, add another 1/2 cup of chicken stock.