Heat up cast iron skillet over medium heat. Sprinkle kosher salt and pepper on both sides of the pork chop. Once skillet is hot, add 1 tablespoon cooking oil/spray, then place pork in pan. Cook for 3-5 minutes.
Turn pork chop once browned.
Thinly slice 5 oz brussels sprouts, 1 carrot, and 1/2 apple. Add 1 tsp each dried thyme & oregano, vegetables and apples to pork. Sautee for about 2 minutes. Use a thermometer to measure temperature. Leave pork in pan if it has not reached 145 degrees.
Mix together 1/2 c chicken stock and 1 tsp dijon mustard in a small bowl, pour over pork and vegetables. Stir and cook until sauce thickens up, about 3-5 minutes. Check pork temperature again (it will be done when it reaches 145 degrees)
Remove pork from pan, and let rest for at least a minute or two before slicing. (pork may not maintain browned crust when you prepare it with this lazy method, if you'd like them to be browned still, check out recipe notes)
Divide pork and topping, spoon sauce over pork. Serve as is, or with crusty bread. Refrigerate leftovers for lunch or dinner the next day.