Preheat your oven to 425°F. Line a large baking sheet with aluminum foil or parchment paper for easy cleanup. Pat the 4 pieces bone-in pork chops about 1 inch thick dry with paper towels — this helps them brown rather than steam.

In a small mixing bowl, whisk together 2 tbsp of the olive oil, the 1 tbsp whole grain, 1 tbsp balsamic vinegar, 3 cloves garlic, 1 tsp fresh thyme leaves, ½ tsp smoked paprika, ½ tsp kosher salt, and the ½ tsp black pepper. Rub this mixture all over both sides of the bone-in pork chops about 1 inch thick and set them aside to marinate briefly while you prep the produce.

Toss the 2 whole apples Honeycrisp wedges and 1 large yellow onion slices with the remaining 1 tbsp of olive oil and the remaining ½ tsp of kosher salt. Spread them in a single layer across the baking sheet, leaving space in the center for the 4 pieces bone-in pork chops about 1 inch thick.

Nestle the marinated 4 pieces bone-in pork chops about 1 inch thick on top of the whole apples Honeycrisp and 1 large yellow onion mixture. Roast in the preheated oven for 20–25 minutes, flipping the 4 pieces bone-in pork chops about 1 inch thick once halfway through, until the chops register 145°F internally and the 2 whole apples Honeycrisp and 1 large yellow onion are tender and caramelized at the edges.

Remove the pan from the oven and let the 4 pieces bone-in pork chops about 1 inch thick rest for 5 minutes before serving. Spoon the caramelized 2 whole apples Honeycrisp and 1 large yellow onion alongside each chop and garnish with fresh fresh flat-leaf parsley roughly chopped if desired.