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1
Season chops with 1/4 tsp thyme, salt and pepper (both sides).
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2
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.
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3
After turning, scatter onion in skillet around the pork, and stirring them to coat with the oil.
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4
Once the chops are thoroughly browned, reduce heat to medium-low; add orange juice, water, and remaining 1/2 tsp thyme to the skillet.
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5
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).
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6
Meanwhile, combine sour cream (or yogurt) with the mustard in a small bowl and set aside.
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7
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).
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8
Remove the chops (but not the onions) to serving dishes and remove the skillet from the heat.
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9
Stir the sour cream/mustard mixture in to the skillet; reduce heat to very low and return to stove.
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10
Heat just until the sauce is warmed, stirring all the while and never allowing to boil (just a minute or so).
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11
Top chops with sauce and serve.
