2 boneless pork loin chops (1/2 in thick and 5 oz each)
1/4 tsp dried thyme
1/8 tsp salt
1 tbsp olive oil
2/3 c apple juice
1 small red apple, sliced
2 tbsp dried cherries or cranberries
2 tbsp chopped onion
1 tsp cornstarch
1 tbsp cold water
Sprinkle pork chops with thyme and salt. In a large skillet, cook pork in oil for 3-4 minutes on each side or until a thermometer reads 145°. Remove and let meat stand for 5 minutes.
Meanwhile, in the same skillet, combine the apple juice, apple, cherries and onion. Bring to a boil. In a small bowl, combine cornstarch and water until smooth; stir into skillet. Cook and stir for 1-2 minutes or until thickened. Spoon over pork chops.