For the apples:
3 tablespoons unsalted butter
2 large Honeycrisp apples, peeled, cored, and cut into eighths
1 pinch ground cinnamon
1 pinch ground ginger
1 pinch ground cloves
1 pinch ground nutmeg
1 tablespoon honey
1 ½ tablespoons white miso
3 tablespoons apple cider vinegar
¼ cup orange juice
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For the pork chops:
2 tablespoons extra-virgin olive oil
2 (8-oz) pork chops, bone-in, 1¼ inches thick
2 rosemary sprigs
2 thyme sprigs
2 garlic cloves, crushed
Kosher salt, as needed
Freshly ground black pepper, as needed

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1. Season the pork chops generously with salt and pepper. Allow to sit and come to room temperature on the counter for 1 hour.
2. In a 10-inch nonstick cast-iron skillet, heat 3 tablespoons of butter until melted and slightly bubbling. Add apples and spices and sauté for 2 to 3 minutes. Add honey,  miso, vinegar, and orange juice, and continue to cook until apples are tender and the caramel has reduced, 10 to 15 minutes.
3. Meanwhile, in a 12-inch nonstick cast-iron skillet, heat 2 tablespoons of olive oil over medium-high heat until smoking. Add pork chops to the skillet and reduce the heat to medium. Sear on one side until golden brown, about 3 minutes. Add more olive oil as needed. Flip and cook for 3 minutes more.
4. Reduce the heat to low and add rosemary, thyme, garlic, and 3 tablespoons of butter. Cook, basting the pork with the butter (be careful not to burn the butter,  though it will brown some), until the pork reaches an internal temperature of 135ºF  for medium, about 4 minutes more