In a small bowl, combine cornstarch and broth; set aside. In a large skillet, brown pork chops in oil. Remove and keep warm.
In the same skillet, saute apple and onion until apple is crisp-tender. Stir in the broth mixture, apple juice, mustard and thyme; bring to a boil. Add pork chops. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 160°.