8 (1/2 inch thick) loin rib pork chops, about 2 3/4 lbs. (see note)
Salt to taste, if desired
Freshly ground pepper to taste
2 cooking apples such as Granny Smith, about 1 lb.
1/4 c. flour
2 tbsp. corn, peanut or vegetable oil
2 tbsp. finely chopped shallots
2 tbsp. red wine vinegar
3/4 c. fresh or canned chicken broth
1 tbsp. honey
1 tsp. tomato paste

1. Sprinkle the chops with salt and pepper to taste. Set aside.

2. Cut each apple into quarters. Peel the quarters, and discard the core of each.

3. Dredge the chops in flour. Heat the oil in a large heavy skillet, and add the chops. Cook until well browned on one side about 5 minutes. Turn the chops, and continue cooking about 5 minutes.

4. Remove the chops, and add the quartered apples. Cook about 2 minutes, turning the apples often. Remove the apples and pour off the fat from the skillet.

5. Add the shallots and vinegar and cook briefly, stirring with a wooden spoon. Add the broth and honey. Cook about 1 minute, and stir in the tomato paste.

6. Return the chops and apples to the skillet. Bring the sauce to a boil, spoon the sauce over the chops, and cover closely. Cook 10 minutes. Transfer the chops and apples to a serving dish, and pour the sauce over. Yield: 4 servings.

NOTE: You should hack away or have the butcher hack away the back bone or chine bone of each chop, but leave the rib bone intact. The ready to cook chops will weigh about 2 1/4 pounds.