Trim the chops of excess fat. Season with salt and pepper on both sides.
Heat oil in a large skillet over medium-high heat. Add pork chops and sear 3-5 minutes on each side until chops are cooked through and have reached an internal temperature of 145°F. Transfer the chops to a warm plate.
Using the same pan, melt butter. Add the apples, chickpeas and onions. Sauté until everything is caramelized and apples are golden brown with some charred spots, about 8 minutes.
In a small mixing bowl, whisk together chicken stock and mustard, add to the pan and stir. Return chops to the pan. Sprinkle rosemary, sage and thyme. simmer the mixture 2-3 minutes on high until sauce is reduced by half. Enjoy!