Mix chili powder, garlic powder, s & p, thyme, and dry mustard and rub into pork chops.
In 12-inch cast iron skillet melt butter over medium heat. Add pork chops and cook 8-10 minutes on each side. Remove from pan.
Slice apples and remove cores. Toss apples with the sugar, vinegar, water, salt, and cinnamon.
Add apples to the same skillet that the pork chops were cooked in. Cook on medium heat for around 10 mins. or until desired doneness is reached. I like to leave them slightly firm.
To make the sauce whisk together the heavy cream and cornstarch. Pour into the apple mixture and stir in. If the sauce seems too thick add in a tablespoon or two of water. Taste and season as needed.
Add the pork chops back into the pan and cook until a thermometer inserted into the middle reads 145 F. Remove from heat and allow to rest for 3 minutes and serve.