Pat each pork chop dry with a paper towel and rub with olive oil and your seasoning.
Take your cast iron skillet out of the oven and set it onto the stove on high heat. Sear each side of your pork chop for about 2 minutes.
Then lay your apple slices and rosemary sprigs on top of your pork chops and place in the oven for about 10 minutes to finish cooking. The internal temperature should reach 140°F.
While the pork chops are cooking, make your apple cider vinaigrette by mixing all the ingredients together. Add your olive oil last. Slowly pour it in while whisking the rest of your vinaigrette to create an emulsion.
Once your pork chops are done, pour your vinaigrette over top and serve!