Remove pork chops from the refrigerator 20-25 minutes prior to cooking. Season them generously on both sides with salt, pepper, and cinnamon, and let rest.
When ready to cook, warm 1 Tablespoon olive oil in a large skillet over medium-high heat. Add seasoned pork chops to the hot skillet.
Sear the pork chops for 3-4 minutes without prodding or touching, until they are well-browned on the bottom, then flip and continue to cook for about 4-5 minutes, until they reach 145 degrees in the middle. NOTE: Exact cooking time will vary depending on how thick they are and whether they are bone-in or boneless. Remove pork chops to a plate, tent with foil, and set aside.
While the pork chops are cooking, core and thinly slice the apples, chop the onion into small wedges, and whisk the chicken broth, apple cider, and mustard together in a liquid measuring cup.
After removing pork from the skillet, add the butter and remaining tablespoon olive oil, followed by the apples, onions, sage, and rosemary. Sauté for 2-3 minutes, then pour in the broth mixture. Use a wooden spoon to gently scrape the bottom of the pan and release any brown bits.
Let the sauce simmer for 2-3 minutes, stirring occasionally, then return pork chops to the pan, nestling them in between the apples. Spoon the sauce over the chops, and serve with more fresh herbs sprinkled on top, if desired.