Add in apples and cranberries and cook for another 3-4 minutes, until apples soften slightly. Add in remaining bone broth, maple syrup, applesauce, cider vinegar, and leftover spice mixture.
Then, make wells in the skillet and put pork chops back in. Cover with apple/cabbage mixture and cook for 10 minutes on medium/low heat, turning pork once halfway through.
Sprinkle with fresh rosemary, thyme, and extra sea salt, if desired.
Notes
~If your pork is thicker than 1 inch, you may need to cook for an additional few minutes. Use a meat thermometer or cut into a piece to check desired doneness. ~This is delicious served with cauliflower mash, roasted butternut squash or sweet potatoes!
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/apple-cranberry-skillet-pork-chops/