4 pork loin chops, 3/4 inch thick
1 lg. onion, thinly sliced
2 cloves garlic, minced
1 c. apple juice or cider
3 tbsp. Dijon mustard
1/2 tsp. dried thyme leaves
1/2 tsp. salt
Freshly ground black pepper

Trim fat from pork chops. In a large skillet over low heat, melt trimmed fat until a thin coat covers the bottom of the pan. Discard unmelted fat. Increase heat to medium, add pork chops and cook until well browned. Turn and brown other side.

Push pork chops to the side of the pan, add onions and garlic and saute, stirring frequently until onions are tender and lightly browned, about 10 minutes. Rearrange pork chops in the skillet and spoon onions over them. Pour in cider, blend in mustard, thyme, salt and pepper. Increase to high heat until liquids boil, then reduce heat to low. Cover and simmer for 15 minutes, or until chops are tender. Remove chops and onions from pan. Increase heat to high and rapidly boil sauce until thickened. Pour sauce over chops. Serves 4.