Apple Cider Pork Chops

Pat dry pork chops and season generously with salt and pepper. If there is a ton of excess fat, trim it. In a cast iron skillet, pan sear the chops for 4 minutes on each side. Pull the chops and set them aside. Add the sliced onions and apples to the skillet, season with salt and pepper, and cook until tender. Toss in the bundle of rosemary and thyme, apple cider, and a splash of white wine. Bring to a simmer and reduce the liquid slightly. Add the pork chops back into the skillet and finish cooking them until their internal temperature reaches 145F (this typically takes an additional 3-5 minutes, but will vary depending on the thickness of your chops). Serve and enjoy!