Cut apple into quarters, then slice out core. Slice into thick wedges. Melt butter in a large non-stick frying pan over medium heat. When bubbly, add apple. Turn occasionally, until golden on both sides, 2 to 3 min, then remove to a small plate.
Add pork to pan. Cook until browned, about 3 min per side. In a bowl, stir juice with Dijon and seasonings. Once chops are browned, pour in juice mixture and add apples. Reduce heat, cover and simmer, turning chops occasionally, until cooked through, 5 to 7 min. Remove chops and apples from pan and place on plates. Boil sauce, stirring often, until as thick as you like, 3 to 5 min. Pour over chops.