Season both sides of the pork chops with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat.
Place pork chops to the hot pan and sear 4 minutes on each side, until golden brown. Transfer pork chops to a plate and set aside.
In a small bowl, combine the chicken broth, half and half, maple syrup, and dijon mustard. Set aside.
Add the remaining tablespoon of oil to the skillet. Add the apples and onions to the hot oil and saute for 5 minutes, until apples and onions have softened. Season with salt, pepper, rosemary and sage.
Pour chicken broth into skillet and bring to a boil. Reduce heat and simmer sauce for 3 minutes.
Return pork chops back into the pan, nestling between the onions and apples. Simmer 4 minutes, until pork chops are cooked through (internal temperature of 145 degrees F) and stock has reduced by half.