4 pork chops
Salt and pepper
2 teaspoons fresh thyme or 1 teaspoon dried thyme
2 tablespoons olive oil
1 cup chicken stock
1 cup apple juice or cider
1/2 cup apple jelly
1 to 2 tablespoons Dijon mustard
1 tablespoon cold butter
Sprinkle both sides of the pork chops with thyme, salt and pepper. Heat oil in a large skillet over medium-high heat. Fry pork chops, flipping once until golden brown and just cooked through. Remove chops from pan, cover them with foil and set aside.
Add the broth and juice. Bring to a boil. Simmer for a few minutes until sauce starts to reduce down and thicken. Add jelly and mustard. Whisk until smooth. Turn off heat ad whisk in butter. Return pork chops to pan and coat with sauce. Spoon extra sauce over pork chops.
Great with mashed potatoes or wild rice!