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In a large skillet, heat butter over medium-low heat.
Meanwhile, peel butternut squash and apples. You can also leave the peel on the apples if you prefer.
Cut squash and apples into ½-inch cubes.
Place in pan, and stir to coat with butter.
Cook for 3-4 minutes.
Turn heat to medium.
Add brown sugar, cinnamon, and salt. Stir to combine.
Cook for another 10 minutes or so, stirring regularly, until tender.
Remove to plate.
Add pork chops, and season with rosemary, thyme, and salt and pepper to taste.
Cook about 10 minutes on each side, or until a thermometer reads 145 F.
Return apples and squash to pan and toss to warm.