2 tbsp. salad oil
2 med. red cooking apples, cored and cut into thick slices
4 pork chops, each cut 1/2 inch thick
2 green onions, diced
1 tsp. salt
1/8 tsp. pepper
1 1/2 c. apple juice
1 tbsp. cornstarch
1/4 c. heavy or whipping cream

In 12-inch skillet over medium heat, in hot oil, cook apples until tender, about 5 minutes. With pancake turner, turn apple slices once. Remove apples to warm platter; keep warm.

In oil in skillet, over medium-high heat, cook pork chops until browned, about 10 minutes. Add green onions, salt, pepper and 1 1/4 cups apple juice; heat to boiling. Reduce heat to low; cover, simmer 10 minutes or until meat is fork- tender. Remove chops to platter.

In small cup, blend cornstarch and remaining 1/4 cup apple juice until smooth; gradually stir into liquid in skillet. Add heavy cream. Cook, stirring constantly, until mixture is thickened. Pour sauce over pork chops and arrange on platter. Makes 4 servings.