4 pork rib chops, cut 1/2" thick
2 tsp. olive oil
1 lg. onion, thinly sliced & separated into rings
1 c. apricot wine
2 tbsp. snipped fresh basil or 2 tsp. dried basil, crushed
1 tbsp. red wine vinegar
2 tsp. instant beef bouillon granules
1 tbsp. cornstarch
1 tbsp. water
2 tbsp. snipped fresh parsley

In a 10" skillet brown chops on both sides in hot oil. Drain off fat. Sprinkle with pepper. Add onion, wine, basil, vinegar and bouillon granules to skillet. Bring to boiling; reduce heat. Cover and simmer about 25 minutes or until chops are tender. Transfer chops to a serving platter, reserving liquid in skillet. Cover chops to keep warm. For sauce, combine cornstarch and water; stir into liquid in the skillet. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in parsley. Serve sauce over chops. Serves 4.