Heat a large skillet over med-high heat. Add a few tbsp of olive oil to heat.

Season both sides of pork chops with salt and pepper.

Add Pork to hot oil and brown on both sides.

Once pork is browned on both sides remove to a plate and cover with foil.

Add your onions and apples to your skillet to soften.

Add your mustard, stir well to coat and add your cranberries.

Once your onion mixture is softened, deglaze your pan with wine. Reduce wine until it is almost completely evaporated.

While the wine reduces, mix corn starch into chicken stock to make a slurry.

Once your wine is reduced, add your corn starch slurry to your onion mixture. This should thicken quickly.

Add your pork chops back to the pan and heat through.

Serve Pork topped with onion mixture and gravy.