1 tbsp. oil
4 (3/4" thick) center cut loin pork chops
1/4 c. flour
1 tsp. sage
1/2 tsp. salt
1/2 tsp. paprika
1 1/2 c. apple juice
1 chicken bouillon cube
6 sm. potatoes, cut into eighths
1 pkg. frozen whole green beans

In 12" skillet, heat oil over medium high heat. On sheet of wax paper mix flour, sage, salt and paprika. Coat chops. Reserve remaining flour mixture.

Brown chops 3 minutes on each side. Remove chops.

In jar with lid, shake together apple juice and flour mixture until well blended. Stir into skillet with bouillon cube. Cook, stirring constantly until mixture boils. Return chops to skillet along with potatoes. Cover and simmer over medium low heat for 15 minutes. Arrange beans in 4 groups over mixture in skillet. Cover and cook for 8 minutes more, or until vegetables are tender. Serves 4.