Pat the pork chops dry with paper towels. Season both sides with the salt, black pepper, garlic powder, and dried thyme.

Heat the olive oil in a large skillet over medium-high heat.

Add the pork chops and sear for 3 to 4 minutes per side, or until golden brown. Transfer the pork chops to a plate and set aside.

Reduce the heat to medium and add the butter to the same skillet.

Add the sliced apples and onions. Cook for 5 to 6 minutes, stirring occasionally, until the apples begin to soften and the onions are tender.

Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant.

Pour in the chicken broth, maple syrup, Dijon mustard, apple cider vinegar, and cinnamon.

Stir until well combined, scraping the bottom of the skillet to loosen any browned bits.

Return the pork chops and any accumulated juices to the skillet. Spoon some of the apple mixture and sauce over the pork chops.

Cover the skillet and reduce the heat to maintain a gentle simmer.

Cook for 15 to 20 minutes, or until the pork chops reach an internal temperature of 145°F. Cooking time may vary depending on the thickness of the pork chops.

Transfer the cooked pork chops to a serving plate.

If using heavy cream, stir it into the apple sauce. Simmer for 1 to 2 minutes, stirring occasionally, until the sauce is creamy and slightly thickened.

Spoon the apples, onions, and maple-Dijon sauce over the pork chops and serve warm.