Melt butter and brown sugar in a frying pan. Saute shallots, carrots, garlic, korsher salt and pepper approx 5 minutes then add potatoes, apples and pears and herbs for an additional 3-5 minutes until everything is well coated but not cooked tender.
Sear pork chops in a hot frying pan with 2 Tbl of olive oil and generous amounts seasoning salt and pepper until barely browned. Place in baking dish and pour vegetables and glaze over pork chops. Stir together 4Tbl Dijon mustard with a little apple cider vinegar (or water) just enough to make it thin enough to drizzle over pork chops and vegetables. Snip fresh parsley and rosemary on top and cover dish with 2 layers of foil.
Bake 400 for 45 minutes, then reduce heat to 250 for 30-40 more minutes. Make sure pork chops are cooked throughout and are no longer pink.