Preheat oven to 400F.

Heat 1 tablespoon of olive oil in a large oven-proof skillet. Season pork chops with ¼ teaspoon salt. Sear pork for 3 minutes, flip and cook another minute. Remove from pan and set aside.

Add remaining 1 tablespoon of olive oil, shallots, Brussels sprouts to pan with ¼ teaspoon of salt. Saute for 5 minutes. Stir in apple cider and Dijon mustard. Return pork to pan.

Transfer to oven and roast uncovered for 15-18 minutes or until pork is fully cooked.