Pound and season pork chops with salt and pepper. Heat on a medium high skillet with canola oil and brown on both sides. Remove pork chops from heat and set aside.
Sauté sliced onions in 1 tbsp. butter until soft and then add the other tablespoon of butter and sliced apples.
Stir in brown sugar, chicken stock, cinnamon, and vanilla extract.
Reduce mixture over medium heat. Return pork chops to pan to heat back up. Serve hot and enjoy.