Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook for about 5 minutes, turning to brown both sides.
In a bowl, combine the apple juice, mustard, brown sugar, salt, thyme, and pepper. Pour over the chops and bring to a boil. Reduce heat to low, cover, and cook for about 15 minutes, or until the pork is cooked through and no longer pink in the center. The pork chops should register at least 145° on an instant read thermometer inserted into the thickest part of a chop.
Remove the chops from the skillet and keep warm. Blend the cornstarch mixture into the juices in the skillet and cook, stirring, until thickened and bubbly. Boil for 1 minute. Spoon the gravy over the pork chops or serve on the side.
Serve pork chops and sauce with hot cooked noodles or potatoes.
Calories per serving: 287
Fat per serving: 5.5