- 1tablespoonolive oil
- 2pork loin chops(4-6 oz each)
- 3/4teaspoondried thyme, divided
- salt and pepper
- 1smallonion, quartered then thinly sliced
- 3tablespoonsorange juice
- 2tablespoonssour creamor plain yogurt
- 1tablespoonDijon mustard
- Season chops with 1/4 tsp thyme, salt and pepper (both sides).
- Heat oil in a medium skillet over medium-high heat; add chops and brown well on one side before turning over to brown the other side.
- After turning, scatter onion in skillet around the pork, and stirring them to coat with the oil.
- Once the chops are thoroughly browned, reduce heat to medium-low; add orange juice, water, and remaining 1/2 tsp thyme to the skillet.
- Bring to a simmer and cover, cooking at a slow simmer for 15 minutes (if you find that your liquid is reducing too quickly, adjust your temperature a bit downward, and add an additional tablespoon water if needed).
- Meanwhile, combine sour cream (or yogurt) with the mustard in a small bowl and set aside.
- After the 15 minutes simmer time, remove the cover from the skillet and continue simmering until most but not all of the liquid has evaporated (about 5 minutes).
- Remove the chops (but not the onions) to serving dishes and remove the skillet from the heat.
- Stir the sour cream/mustard mixture in to the skillet; reduce heat to very low and return to stove.
- Heat just until the sauce is warmed, stirring all the while and never allowing to boil (just a minute or so).
- Top chops with sauce and serve.
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