Add vegetable oil to a large skillet and brown the pork chops on both sides. Add the apple cider or juice, 1 tablespoon of brown sugar, salt, rosemary, and thyme. Cover and cook for 8 minutes or until the juices from the pork run clear. Combine cornstarch and water in a cup until smooth. Add to the skillet while stirring. Bring to a boil and cook for 2 minutes.
In another skillet add butter and cook the apples, onions and remaining tablespoon of brown sugar. Cook 3-4 minutes or until apples and onions after softened.