Rub pork chops on all sides with prepared sage, salt, and pepper.
Heat a large cast-iron skillet over high heat and add 1 tablespoon olive oil.
Add pork chops to the skillet and sear on both sides; about 4 minutes per side.
Remove pork chops from skillet and set aside.
Add the remaining olive oil and stir in the apples and onions; season with rosemary, thyme, salt, and pepper.
Cook over medium-high heat for 4 to 5 minutes, or until tender and lightly browned.
Stir in the cider and scrape the bottom of the pan to release any browned bits.
Return pork chops to the skillet; cover and cook, turning once, for 5 minutes, or until cooked through.
Remove from heat; rest for 5 minutes and serve.