In a skillet or saucepan, melt butter over medium heat and sauté apples and onions until almost soft, about 4 – 5 minutes. Add lemon juice, brown sugar, and cinnamon and cook until brown sugar is dissolved – about 2 minutes. Remove from heat and add parsley and cilantro.
Preheat your oven to 400°F. In a small-ass bowl, mix melted butter, one tablespoon of olive oil, red wine vinegar, brown sugar, flour, garlic, onion powder, oregano, red pepper flakes, and black pepper to make a baste for the chops.
Add a tablespoon of olive oil to a skillet over medium-high heat. Brush the chops with the baste on one side. When the oil is hot, add the chops to the skillet basted side down and brush the top side with the baste. Flip the chops about every minute until both sides are golden brown. (For thicker cuts, sear on the edges as well.)
Throw them bitches into a baking dish and bake for 15 – 20 minutes, or until internal temperature is 145°F (time depends on thickness). We don’t like food poisoning. Cook that shit right.
Get ’em outta the oven and let them rest for about 5 minutes. Top with Apple Salsa and serve.