1 1/2 cups apple juice
1 1/2 Dijon mustard
1 1/2 balsamic vinegar
1 tbsp chopped garlic
6 center cut bone in pork chops
2 tbsp olive oil
1 1/2 tsp cornstarch
1 tbsp chopped fresh thyme
1 tbsp chopped fresh rosemary
In bowl, combine apple juice, mustard, vinegar and garlic; set aside. Brush pork chops with olive oil. In large skillet over medium high heat cook pork in batch 8 mins or until brown turning once. Transfer pork chops to platter. Add mustard mixture to skillet. Increase heat to high and bring to a boil; let cook 5 mins more or until reduced by half, scraping up bits with wooden spoon. Stir in any juices from pork chop platter.
In bowl, combine cornstarch and 1 tbsp cold water. Add mixture to skillet. Boil 1 minute or until thickened. Stir in thyme and rosemary. Return pork to pan. Cook 2 mins or until pork is heated through.