Using the flat side of a meat tenderizer, pound pork chops to a thin flat consistency.
Season each pork chop with salt and pepper and a pinch of rosemary and thyme.
Spread a layer of apple butter over the pork.
Crumble a little of the goat cheese down the center of each pork chop.
Starting from the long end of the pounded pork, roll to the other end of the pork.
Cut 12 pieces of kitchen twine to appropriate lengths (twine needs to fit around the pork).
Using 3 of the cut pieces of twine, tie one piece of twine around each end and around the middle of the pork to keep the pork from unrolling while cooking.
On the stove heat olive oil in a skillet over medium high heat.
Place rolled pork in the skillet and brown each side (about 5 minutes total).
Remove pork and set aside.
In the same skillet, add onion and pancetta.
Cook until onions are tender and pancetta has taken on color.
Add apple cider vinegar and scrape bottom of the skillet clean.
Stir in apple cider, beef broth, remaining apple butter, remaining rosemary and thyme, remaining goat cheese and nutmeg to skillet.
Cook until goat cheese has melted and is incorporated into the sauce.
Add pork rolls back to skillet.
Place a lid on the skillet and put into preheated oven.
Cook until pork is cooked thoroughly (about 10 to 15 minutes depending on thickness of roll.