Combine salt and cloves.

Season both sides of pork chop with seasonings. If using pressure cooker pork chops, season and skip the next 3 steps. 

Heat oil in a medium skillet over medium-high  and when oil moves easily along the base of the pan, place pork chop carefully in pan. 

Cook for 3-5 minutes, until edges begin to turn away from the pan. 

Flip and cook for 2-3 more minutes. 

Remove pork chop, then add half of the vinegar, along with the apples, onion, honey, and half of the water, scraping up any bits from pan.

Return pork chop to pan, cover and cook for 3 minutes, or until liquid reduces by half.

In another skillet, heat remaining vinegar, garlic powder, and remaining water over medium heat.

Stir in Swiss Chard, cooking until wilted, but still bright green and crisp tender.

Serve pork chops with apple and onion sauce with wilted Swiss Chard on the side.