1. Heat oven to 375 degree F. Place potatoes on baking sheet and bake for 45 minutes or until tender.
2. While potatoes bake, season both sides of chops with salt, pepper and thyme. Heat nonstick skillet large enough to hold the chops in a single layer over medium-high heat. Add oil, then chops; cook until lightly browned on one side, about 4 minutes. Turn and cook another 4 minutes. Remove to a plate.
3. Reduce heat to medium low; add onions and cook, stirring, about 3 minutes until onions soften. Spray with nonstick spray, if needed. Stir in 2/3 cup apple juice. Place chops on top of onions, cover and cook over medium heat about 15 minutes or until pork reaches 155 degree F on an instant-read thermometer.
4. Place pork on serving plate; remove onions with a slotted spoon and place alongside chops or in separate bowl. Cover loosely with aluminum foil. Increase heat to high; add remaining apple juice and broth to skillet; cook over high heat, stirring, about 5 to 8 minutes or until slightly reduced. Add cream and cook another 5 minutes. Remove from heat and stir in mustard. Serve sauce on the side.