1 chop per person, 3/4-inch thick or more
apples, halved and cored
apricots, pitted
prunes or pineapple slices
brown sugar
chicken stock or fruit juice
3/4 to 1 c. sweet or cultured sour cream

Preheat oven to 350°F.

Sear pork chops in a hot lightly greased skillet. Season lightly. Place apples, apricots, prunes or pineapple slices on the chops skin side down. Fill the center of the fruit with brown sugar. Cover the bottom of the skillet to 1/2-inch with chicken stock or fruit juice. Cover the pan closely.

Bake for 50 minutes. Remove the chops from the pan carefully, so as not to disturb the fruit. Keep warm. Remove some of the fat from the juices and add sweet or cultured sour cream to the pan juices.

Serve this sauce with the chops and fruit.