Instructions: 

1. Place apple pieces and cores in a large saucepan along with apple juice, granulated sugar and lemon juice. Bring to a simmer over medium-high heat, then reduce the heat to medium-low. Cover and cook apples until they begin to soften and fall apart, about 20-25 minutes. Remove from heat and discard cores.
2. Blend softened apples in a food processor until smooth.
3. Return apple puree to saucepan and set over medium-low heat. Add brown sugar, cinnamon, cloves, and salt. Gently simmer, stirring frequently, until apple butter is thick enough to hold its shape on a spoon. Transfer to a jar and refrigerate for at least 2 hours.
4. Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain and set aside.
5. Season pork chops with salt & pepper. In a large skillet over medium-high heat, cook pork chops until golden brown, about 3-4 minutes per side. Remove from heat. 
6. Whisk apple butter, 1/2 cup water and mustard in a small bowl.
7. In the same skillet over medium heat, add onion, apple slices, rosemary, and sage. Cook, stirring frequently, until onion soften, about 3-4 minutes.
8. Add apple butter liquid to the pan and bring to a simmer, reducing by half, about 10 minutes. 
9. Add pasta and stir until fully coated. 
10. Divide the pasta into serving dishes and top with pork chops. Serve and enjoy!