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Season the pork chops. Rub the pork chops on all sides with the sage, salt, and pepper.
Sear. Heat a large cast-iron skillet over high heat and add one tablespoon olive oil. Add the pork chops to the skillet and sear on both sides, about 3 to 4 minutes per side. Remove the pork chops from the skillet and set aside.
Cook the apples and onions. Return the skillet over medium-high heat. Add the remaining olive oil to the skillet and stir in the apples and onions; season with rosemary, thyme, salt, and pepper. Cook for 4 to 5 minutes or until tender and lightly browned.
Add the apple cider. Stir in the cider and scrape the bottom of the pan to release any browned bits.
Finish and serve. Return the pork chops to the skillet; cover and cook, turning once, for 5 minutes or until cooked through. Remove from heat; rest for 5 minutes and serve.