2 tbsp. salad oil
1 1/2 lbs. pork chops, each cut 1/2 inch thick
1 can (10 3/4 oz.) condensed chicken broth
2 tbsp. soy sauce
1 tbsp. vinegar
1 lg. apple cubed plus 1/2 c. apple juice
2 tbsp. brown sugar
2 tbsp.cornstarch
1 tsp. ground ginger
Hot cooked rice
Garnish with sliced green onion

In 10 inch skillet over medium-high heat, in hot oil, cook chops until browned on both sides. Stir in chicken broth, soy sauce and vinegar. Heat to boiling; reduce heat to low cover; simmer 20 minutes or until chops are tender.

Meanwhile, drain fruit reserving liquid. Add enough water to liquid to make 1/2 cup if necessary. In small bowl, combine liquid, brown sugar, cornstarch and (spice) ginger. Stir until smooth. Remove chops from skillet; keep warm. Stir cornstarch mixture into skillet. Over medium heat, stir to boiling. Add reserved fruit, heat through.

Arrange chops over rice, spoon sauce over chops. Top with garnish. Makes 4 servings.

To use smoked pork chops, use 1 can (8 oz.) pineapple slices cut up, 1 teaspoon mace and chopped fresh parsley as garnish.