• Preheat the oven to 400 degrees Fahrenheit
• Pat dry the pork chops with paper towels then drizzle 1 tablespoon of olive oil and season with salt and pepper. Rub the pork chops with the chopped rosemary and thyme.
• In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Add the pork chops to the skillet and cook to sear for about 3 minutes per side. Transfer the pork chops to a plate. To make the glaze, add the bourbon, apple cider and maple syrup to the skillet. Deglaze the skillet by scraping the bits stuck at the bottom. Cook for about 3 minutes. Then add the 1 tablespoon of butter.
• Return the pork chops to the skillet and pour some of the glaze over the pork chops. Place the skillet in the oven and cook until the pork reaches an internal temperature of 140 degrees Fahrenheit, about 4-5 minutes (times will vary depending on the thickness of your chops and if they are boneless or bone in).
• Remove from the oven and tent with aluminum foil for about 5 -10 minutes. Serve with the glaze.

For The Sauteed Apples (optional)

• Heat the unsalted butter in a sauté pan over medium heat. Add the sliced apples and sauté tossing frequently for about 4-5 minutes or until the apples start to get soft and a little golden. Serve with the pork and the glaze.