Add onion to skillet; cook until lightly browned (3-4 minutes). Add garlic blend; stir to combine. Remove skillet from heat; stir in wine, scraping up browned bits from bottom of skillet. Stir in mustard, chicken broth and thyme; cook until thickened (3-4 minutes). Return pork to skillet, turning chops to coat with sauce. Season with salt and pepper.