In skillet brown chops on both sides in hot oil.
Drain off excess fat.
Add onion, water, bouillon granules, and thyme.
Cover and simmer for 15 to 20 minutes or till meat is tender.
Remove meat to platter; keep warm.
Skim excess fat from skillet juices.
Stir milk into cornstarch; add to skillet.
Cook and stir over medium heat till mixture is thickened and bubbly.
Stir in yogurt; heat through (do not boil).
Spoon sauce over chops.