Peel, trim, and cut carrot into thin diagonal slices. Halve and peel onion. Slice halves into ¼" slices. Mince dill, leaves and stems. Stem and coarsely chop parsley. Rinse pork chops, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
Sear the Pork Chops
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and pork chops to hot pan. Sear on one side until lightly browned, 2-3 minutes. Transfer pork to prepared baking sheet Pork will finish cooking in a later step. Reserve pan; no need to wipe clean.
Bake the Pork Chops
Place baking sheet in oven and roast until browned and pork chops reach a minimum internal temperature of 145 degrees, 5-8 minutes. Remove pork from baking sheet and rest 5 minutes. While pork roasts, cook vegetables.
Cook the Vegetables
Place a large pan over medium heat. Add 2 tsp. olive oil, carrots, ½ tsp. salt, and ¼ tsp. pepper to hot pan. Cook, stirring often, until lightly browned 3-4 minutes. Add apple cider and bring to a boil. Add cabbage and cook, stirring occasionally, until liquid is completely reduced, 4-6 minutes. Remove from burner and stir in parsley. Set aside.
Make the Sauce
Return pan used to sear chops to medium heat. Add 1 tsp. olive oil and onions to hot pan and cook, stirring occasionally, until golden brown, 3-5 minutes. Stir in ¾ cup water, chicken demi-glace, and Djion and bring to a boil. Boil until reduced by ⅔, 4-6 minutes. Remove from burner and stir in dill.
Plate the Dish
Add any accumulated juices from resting pork into sauce. Place vegetables on plate, place pork chops next to vegetables, and sauce over pork.