Preheat oven to 350º. Spray a small sheet pan with non-stick cooking spray and set aside. Season pork chops with salt and pepper. Transfer pork chops to prepared sheet pan.
Meanwhile, in a small saucepan, whisk together apple & onion jam, mustard, apple cider and 3 sprigs of thyme. Simmer for about 5 minutes until liquid is slightly reduced and mixture is the consistency of a glaze.
Spoon a few tablespoons of the glaze over the pork chops and bake in the oven for 20 minutes. Continue to baste with the glaze as the chops cook. Chops are done when a thermometer inserted in the middle of the pork chops, through the stuffing, reads 160°.
Transfer cooked stuffed pork chops to serving plates drizzled with extra glaze and a few sprig of fresh thyme.
Pair with Domaine Weinbach Sylvaner.
Eddie's Recipe Tip:
Spread chunks of fresh butternut squash on the sheet pan. Drizzle with olive oil, salt and pepper and bake with the pork chops on the same pan for an easy sheet pan supper.