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.