- Heat a large cast-iron skillet to medium high, adding 1 tablespoon of olive oil. Season both sides of the pork chops with kosher salt and freshly ground black pepper.
- Add pork chops to skillet, and let them cook undisturbed to get a good sear, about 2-3 minutes, then flip and cook 2-3 minutes on the other side, until chops are cooked through (the time needed will depend upon the thickness of your pork chops). Remove and set aside to a plate; cover to keep hot.
- In a large bowl, mix apples, onion, and Brussels sprouts, tossing with the rest of the olive oil, ¾ teaspoon kosher salt, and chopped rosemary. Pour mixture into the skillet and sauté on medium high for 7-9 minutes, until mixture is seared around the edges, and Brussels sprouts are fork-tender.
- Turn off heat and add pork chops back to skillet, so that each one is surrounded by the Brussels sprout mixture. Sprinkle a little more fresh rosemary over the skillet, and serve!