2. In a large skillet, heat the olive oil over medium-high heat. Add the pork chops, sear them on both sides for 2 minutes and transfer the chops to a plate.
3. Return the skillet to medium heat, add the chicken stock and apples and simmer for 3 minutes. Add the sour cream, Dijon mustard and thyme and cook until the sauce is smooth.
4. Return the pork chops to the skillet and heat them in the sauce until cooked through. Divide the pork chops among 4 plates, garnish with apples and spoon the mustard sauce over each chop.