Sprinkle the pork chops with salt and pepper. Heat oil in a large frying pan and brown the pork chops for 2 to 3 minutes on each side. Remove from the pan, place onto a plate and cover with aluminium foil.
Add butter to the pan and turn down the heat to low. Gently fry shallot stirring constantly until translucent. Stir in thyme and rosemary and fry until fragrant. Add kale in batches and cook until wilted.
In a small bowl whisk together mustard, honey, vinegar and apple cider. Place pork chops on top of kale and pour over mustard sauce. Bring to the boil, reduce the heat and cover. Simmer for about 20 minutes until meat is no longer pink in the centre.