4 center-cut pork loin chops (about 1 1/2 inches thick)
Salt and pepper
1 tsp. each granulated garlic and granulated onion
2 tbsp. EVOO
2 tbsp. butter
6 small or baby potatoes, thinly sliced (about 1 lb.)
2 sweet-tart apples, such as Gala or Honeycrisp—quartered, cored, and thinly sliced (to peel or not is up to the cook)
1 small red onion, thinly sliced, or 2 small shallots, peeled and thinly sliced
½ cup (combined) chopped herbs, such as sage, rosemary, and thyme
½ cup chicken stock
Juice of 1/2 lemon
1 tbsp. grainy mustard
Bring the pork chops to room temperature. Pat the meat dry, then sprinkle on both sides with salt and pepper and the granulated garlic and granulated onion.
Heat a very large cast-iron skillet (13 to 14 inches) or Dutch oven over medium-high. Add the EVOO, two turns of the pan. When the oil shimmers, add the chops. Cook until browned, 3 minutes per side; transfer to a plate.
In the same skillet, melt the butter, then add the potatoes, apples, onion, and herbs. Season with salt and pepper. Cover and cook, stirring occasionally, until the vegetables and apples soften a bit, 4 to 5 minutes.
Stir in the stock, lemon juice, and mustard. Slide the chops back into the skillet. Cover partially and cook until an instant-read thermometer inserted horizontally into the chops registers 140°, about 5 minutes. Serve the chops directly from the skillet.