Dice apple into small cubes. Strip rosemary off the stems and chop. Measure ¾ teaspoon and discard the rest. Add ½ tablespoon to a nonstick pan and heat over medium heat. Add rosemary and apple to the pan. Cook until the apples are softened, about 6 minutes.
Add chicken bouillon and apple cider to the pan and bring to a simmer. Cook for another 8 minutes until the liquid has reduced and the apples are tender. Remove from heat and add Dijon mustard and butter. Stir together until combined. Give a taste and add salt, if needed. Pour sauce in a bowl and set aside.
Wipe out the pan with a paper towel. Set over medium heat with the last ½ tablespoon of olive oil. Season pork chops with salt and pepper on both sides. Add to the hot pan. Cook until center is 145 degrees, about 5 minutes per side (depending on the thickness of the pork chops). Remove from heat and set on a cutting board to cool for 4 minutes.
Slice pork chops (or keep whole, depending on preference) and cover with Dijon apple pan sauce. Serve immediately.