Liberally season pork chops with salt and pepper, then sear them in a large skillet over medium-high heat for 3-4 minutes per side until nicely browned and they reach an internal temperature of 145˚F. Remove the chops from the pan, transfer to a plate, and tent with foil to keep warm.

Add the remaining olive oil to the pan, then sauté the thinly sliced onions, apples, and optional herbs until translucent, stirring occasionally to prevent burning.

Stir apple butter, mustard, and water into the pan, coating the onions, then return the pork chops to the pan. Continue cooking for about 5 minutes until the chops are heated through and the sauce has thickened.