Season the pork chops with the salt and pepper on both sides.
Heat the oil in a large, oven-safe skillet (cast iron works great!) over medium-high heat. Add the pork chops in a single layer and sear for about 3 minutes per side, until golden brown. Transfer to a plate and cover to keep warm.
Add the onions to the skillet and cook for 5-10 minutes, until browned and fragrant.
Stir in the garlic, thyme, tomato paste, cumin, and broth. Add the apple cider and honey, if using. Cook for 2 minutes.
Return the pork chops to the skillet. Transfer to the oven and bake, uncovered, until the broth is reduced by half, about 45-55 minutes. Alternatively, you can finish cooking on the stove: Reduce heat to low, cover with a lid, and cook for about the same amount of time, until pork chops are tender. Pork chops should reach an internal temperature of 145°F.
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