Honey-Mustard Pork Chops with Apples and Onions

Combine olive oil and butter in a pan large and deep enough to hold all 4 pork chops plus a few inches of cooking liquid, like a frying pan or roasting dish. Heat over medium-high heat.

Season pork chops with salt, garlic powder, parsley, oregano, and pepper. Place flour in a shallow bowl and lightly dredge pork chops in the flour, shaking off excess.

Place coated pork chops in the hot pan without crowding; work in batches if necessary. Cook until browned, 5 to 7 minutes. Flip and add apples, onion, and garlic. Cook until onions start to become opaque, about 5 minutes more. Add chicken stock, honey, and thyme. Cover pan and allow to braise until chops are no longer pink in the center, 10 to 15 minutes more.