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Place a large cast iron skillet over medium heat, and melt 2 tablespoons of butter.
Add the pork chops and cook for 4-5 minutes on each side or until a meat thermometer inserted in the thickest part of the meat reads 145°.
In the meantime, in a small bowl, mix brown sugar, cinnamon, nutmeg, paprika, allspice, and salt.
Remove the pork chops to a plate and cover with foil to keep warm.
Deglaze the pan with apple cider and apple cider vinegar.
Add the rosemary sprigs, apples, brown sugar mixture, and the 4 remaining tablespoons of butter to the pan; cook and stir until the apples are tender.
Discard the rosemary and add back the pork chops. Spoon the apples and sauce on top and cook for 2 minutes.
Serve immediately garnished with fresh herbs.