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Heat oven to 425°F. Heat oil in large, oven-proof skillet over medium-high heat. Season pork chops with 2 tsp. Sazonador Total and Adobo. Add pork chops to skillet. Cook, flipping once, until very well browned on both sides, about 7 minutes; transfer pork chops to plate.
Heat remaining oil in same skillet. Add apples, onions and remaining Sazonador Total; cook, stirring occasionally, until apple mixture begins to brown, about 8minutes. Using tongs, return pork chops to skillet and nestle over apple mixture; transfer to oven. Bake until apples and onions are tender and pork chops are cooked through (internal temperature of 145°F), about 8 minutes. Transfer apple mixture to serving platter; top with pork chops and tent with foil to keep warm.
Carefully transfer skillet to stove over medium heat (skillet handle will be hot). Bring pan drippings to boil; add flour. Cook, stirring occasionally, until flour loses its raw taste, about 1 minute. Using whisk, slowly whisk in chicken bouillon mixture, scraping up browned bits from bottom of pan. Bring chicken broth mixture to boil, whisking constantly until gravy is smooth and thick. Whisk in vinegar. Pour gravy over pork chops. Garnish platter with oregano and parsley, if desired. Serve.