Equipment: Large heavy skillet, tongs, cutting board, chef's knife, measuring cups and spoons, instant-read thermometer.

Prep Time: 15 minutes

Cook Time: 20 minutes

Resting Time: 5 minutes

Total Time: 35 minutes

Pat the pork chops dry with paper towels. Season both sides with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Let the chops stand at room temperature for 15 minutes while preparing the apple and shallot.

Heat 2 tablespoons British Infused Olive Oil Blend in a large heavy skillet over medium-high heat until shimmering.

Add the pork chops and sear without moving for 4 to 5 minutes, until deeply golden. Turn and cook for another 3 to 5 minutes, or until the thickest part reaches 145°F.

Transfer the pork chops to a clean plate and loosely tent with foil. Rest for 5 minutes.

Reduce the heat to medium. Add the sliced apple and chopped shallot to the same skillet. Cook for 3 to 4 minutes, stirring occasionally, until the apple begins to soften and the shallot turns translucent.

Pour in the apple cider and chicken stock. Use a wooden spoon to scrape the browned bits from the bottom of the skillet.

Whisk in Dijon mustard, maple syrup, apple cider vinegar, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon black pepper.

Simmer for 4 to 6 minutes, until the liquid reduces slightly and forms a glossy sauce that lightly coats the apples.

Remove the skillet from the heat and stir in the remaining 1 tablespoon British Infused Olive Oil Blend.

Return the pork chops and any accumulated juices to the skillet. Spoon the apple herb pan sauce over the chops, garnish with fresh parsley, and serve immediately.