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Pat two 1"-thick bone-in pork chops (about 2 lb. total), dry with paper towels, then season well on both sides with kosher salt and freshly ground pepper.
Heat 2 Tbsp. extra-virgin olive oil in a large cast-iron skillet over medium-high. Cook pork chops until browned underneath, 5–7 minutes. Turn and cook until browned on other side and cooked through (a thermometer inserted near the bones should register 135°) , about 5 minutes. Transfer to a plate.
Add two 4-oz. cans diced green chiles to same skillet. Cook, stirring often, until slightly darkened in color (they will soak up the caramelized liquid in the pan), about 1 minute. Add ⅓ cup sherry vinegar or red wine vinegar, 1 Tbsp. sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; cook, stirring often, until liquid is slightly reduced, about 2 minutes. Stir in ⅓ cup water, then add 4 Tbsp. unsalted butter and season with pepper. Cook, stirring occasionally, until butter is melted and sauce is glossy, about 2 minutes. Remove from heat and stir in 3 medium Honeycrisp apples, cored, cut into ½" pieces.
Arrange pork on a platter; drizzle with juices on plate. Top with apple and green chile mixture and season with more pepper.