2 tbsp. salad oil
2 med. red cooking apples, cored and cut into thick slices
4 pork rib, loin or sirloin 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
Parsley sprigs for garnish

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, abut 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.

In small cup, blend cornstarch and remaining 1/4 cup apple juice until smooth; gradually stir into liquid in skillet. Add heavy cream stirring constantly, until mixture is slightly thickened. Arrange pork chops and apples on warm platter; garnish with parsley. Makes 4 servings.