First, season the pork chops on each side with salt and pepper.

Add the flour to a shallow bowl or plate. Dredge each side of the pork chop in the flour and then shake off the excess.

Melt butter in a large skillet over medium heat. Once hot, add the pork chops and cook on each side for 3 minutes. Remove the pork chops from the skillet and set aside.

Next, add in the diced onion and saute until soft, about 4 minutes.

Then add in the apples, rosemary, honey, and a pinch of salt and pepper. Saute for a couple minutes or until the apples start to slightly soften.

Add the broth and scrape up any brown bits in the bottom of the skillet.

Return the pork chops to the pan and reduce medium-low heat. Cover the pan with a lid and cook until the internal temperature of the pork is 145F degrees (about 7 more minutes). Use an instant-read thermometer for accuracy. You can flip the chops once during this step if needed, but avoid stirring too much.

Remove the meat from the pan to rest and then add the cream to the sauce and stir. To serve, pour sauce over the pork chops and enjoy!