Heat a large cast iron skillet over medium-high heat. Season the pork chops with Himalayan pink salt on both sides. Add the ghee to the skillet, coating the entire skillet surface with the ghee. Place the chops in the skillet and sear for 3 minutes per side. Once seared, turn the heat down to medium, and season the chops with the Italian seasoning. Remove the chops from the skillet and set aside.

Add the stock to the skillet to deglaze, and quickly stir in the Dijon mustard. Add the onion to the skillet, and sauté until the onion starts to soften, about 2 minutes, stirring frequently. Add the apple slices to the skillet and continue to cook while stirring frequently, until the apples are tender, about 5 minutes. Add the pork chops back into the skillet and spoon the juices from the skillet over the chops, apples, and onions. Serve the pork chops topped with the apples and onions.