1tablespooncornstarch (or adjust amount to taste)mixed with 2-3 tablespoon cold water to make a slurry
1tablespoonbutteroptional to make the gravy more decadent
Brown pork: Season pork with salt and pepper on both sides. Heat oil in a large skillet over medium-high heat. Add chops to the hot pan and cook until browned on either side. Remove chops from the pan and cover them with foil.
Sauté onion and apples: Add onion and apples to hot skillet and sauté over medium heat until softened and starting to brown. Season with dried herbs and salt and pepper. Deglaze pan with wine, scraping any browned bits off the bottom.
Make gravy: Add chicken broth, vinegar, mustard and maple syrup to the pan. Bring to a boil, then stir in cornstarch slurry. Simmer for one minute.
Finish: Add pork chops back to the skillet and finish cooking until pork chops are done and gravy has thickened. If desired, stir butter into gravy before serving.