Pat the pork chops dry with paper towels. Season generously with kosher salt and freshly ground black pepper. Let sit at room temperature for 15-20 minutes.

In a large oven-safe skillet, heat olive oil over medium-high heat until shimmering. Place pork chops in the skillet and sear for 3-4 minutes on each side until golden-brown.

Transfer chops to a plate and tent loosely with foil.

Lower heat to medium. In the same skillet, add apple cider, brown sugar, Dijon mustard, apple cider vinegar, and rosemary. Scrape browned bits from the skillet bottom.

Simmer for 8-10 minutes until reduced by half and thickens.

Remove rosemary and whisk in cold butter cubes one at a time.

Return pork chops to the skillet and turn to coat in the glaze. Allow to sit for 1-2 minutes to warm through.

Plate the glazed pork chops and garnish with apple slices and fresh thyme if desired.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in a skillet over low heat with a splash of apple cider to keep moist.