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Sprinkle each side of the pork steaks with salt and pepper.
Heat one tablespoon of olive oil in a large skillet/frying pan on a medium-high heat. When the oil is hot and is starting to smoke slightly, add the pork steaks and sear for about two minutes on each side, flipping evenly to ensure both sides start to brown.
Reduce heat down to medium. Add ½ cup of the cider + garlic and continue to cook, turning the steaks one or two times until the cider has almost completely evaporated - approx. 3 minutes.
Add the stock to the skillet and reduce heat to low. Cover and cook until done for 10-15 minutes. Make sure to turn the steaks once or twice during that time to keep them tender. Check internal temp is at least 145° F to ensure doneness.
Once the steaks are cooked, remove them from the skillet and transfer to a warmed oven to keep them warm. Add the apples, onions and chopped rosemary to the remaining liquid in the skillet, stir in the remaining ½ cup cider, cover and let it cook for about 5 minutes on a medium heat. Remove the cover and cook until most of the sauce has reduced. approx. 5 minutes.