6 boneless pork loin chops - 3/4 inch
Salt and pepper to taste
1 tbsp. vegetable oil
2 apples, peeled, cored and sliced
1 clove garlic, whole
1/4 c. dry white wine
1/3 c. chicken broth

Heat the oil in a skillet large enough to hold chops and apples (when they are added) in a single layer. Add the chops and garlic to the skillet and brown well on both sides. Push the chops to the side and add the apples in one layer. Cook for about 15 minutes, turning frequently to brown and cook evenly. Remove chops and apples to a warm serving dish. Pour the fat from the skillet. Add the wine, stirring to dissolve browned particles. Add broth and simmer to a sauce-like consistency. Discard garlic. Pour sauce over chops and apples. Yield: 4 to 6 servings.