Preheat oven to 325°F.
Cut a large pocket into the fatty side of the chops. Be careful not to cut all the way through. Season the inside with salt and pepper. Layer havarti and apple slices inside the pocket. Drizzle olive oil over the outside and season with salt & pepper.
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil. When shimmering, add the stuffed chops and cook for 2 to 3 minutes on each side or just until a nice golden crust has appeared. Take the pan off the heat and transfer the chops to a parchment lined baking sheet. Bake for 16-18 minutes until an instant read thermometer registers 145° (in the thickest part of the pork, not the apple and cheese stuffing).
Meanwhile, return the same skillet to medium heat and add butter to melt. Add the diced apples and cook until golden, about 3 minutes.
Add flour and cook for 1 minute, stirring constantly. Add cider and whisk smooth. Simmer on low for a few minutes until it begins to thicken slightly and coats the back of a spoon.
Whisk in the Dijon, thyme, apple cider vinegar. Season to taste with salt and pepper. Turn off the burner.
When the chops are done, remove them to individual plates or a serving platter and let them rest for at least 5 minutes. Pour any pan juices into the cider pan sauce and whisk to incorporate. Spoon the pan sauce over the chops and enjoy!