Place oil in a large skillet over medium high heat. Add chops and sear until browned, 3 to 4 minutes on each side. Remove pan from heat.
Layer browned chops in a casserole dish with a cover or in a baking pan you can cover with foil.
In a pint-sized jar or small bowl, shake or whisk the arrowroot powder (or corn starch) and water until well-combined.
Place skillet (the same one used to brown the chops) over medium heat. Add the garlic and cook for a moment, just until fragrant. Pour the water-starch mixture into the skillet and cook and whisk until thickened and bubbly, about 2 to 5 minutes. As you whisk, scrape any browned bits off of the bottom of the pan. Add the salt, thyme, applesauce, and lemon juice and stir until heated through and well-combined.
Pour gravy over chops. Cover and bake for about 1 hour 15 minutes or until tender. Check partway through and baste or rearrange chops if necessary to make sure they’re still covered with gravy.