Pork with Mustard Applesauce Sauce

Taking a break from Turkey Day prep and posting a recipe that we loved last night for dinner.  the Other Half loves applesauce with pork and I tend towards mustard.  So, in the spirit of Election Day bipartisanship, what happens when you merge the two?  This yummy, yummy dinner....

Pork with Mustard Applesauce Sauce
Makes 4 servings.

1 pound pork tenderloin or pork chops
1/2 cup applesauce
1 tablespoon minced garlic
2 tablespoons Dijon or Creole mustard
1/2 cup chicken stock
1 tablespoon dried thyme
Salt and pepper to taste

Cook the pork.  Come on...you know how to do it.  Sear the tenderloin on all sides with a little olive oil in a sauté pan and finish in a 400° oven.  Or sear chops on each side for a few minutes until done. Set aside and keep warm  Got it?  OK...moving on.

Using the same pan you cooked the pork in, deglaze it with the applesauce, scraping the bottom to pick up all the delicious brown bits.  Add the garlic and stir until fragrant, about 1 minute.  Add the mustard and whisk to combine.  Add the chicken stock and thyme and cook, stirring constantly, until slightly thickened, about 5 minutes.  Season to taste with salt and pepper. Spoon over pork and serve.