2 tablespoons canola oil4 (4-6 ounce) Niman Ranch Boneless Pork Chops1/4 cup chopped onion2 teaspoons Gourmet Garden Garlic Blend1/3 cup fruity white wine, such as Riesling1/3 cup Robert Rothschild Apricot Ginger Mustard1/3 cup chicken broth1 tablespoon snipped fresh thyme leavessalt and freshly ground pepper to tasteHeat a large nonstick skillet over medium-high heat for 2 minutes. Add canola oil; swirl to coat. Add pork chops to skillet; cook until internal temperature reaches 150-155F (about 6 minutes on each side). Transfer pork chops to plate; cover and keep warm.Add onion to skillet; cook until lightly browned (3-4 minutes). Add garlic blend; stir to combine. Remove skillet from heat; stir in wine, scraping up browned bits from bottom of skillet. Stir in mustard, chicken broth and thyme; cook until thickened (3-4 minutes). Return pork to skillet, turning chops to coat with sauce. Season with salt and pepper. Amount: 4 servings