2 med. onions
1 Granny Smith or other tart green apple, unpeeled
3 tbsp. vegetable oil
1/4 c. flour
1/2 tsp. salt
Black pepper to taste
4 pork chops, 3/4 inch thick, about 2 lbs.
1/2 c. beef broth
2 tbsp. frozen apple juice concentrate
1 tbsp. Dijon mustard

Cut onions into 1/2 inch wedges. Cut the apple into 1/4 inch wedges. Warm 1 tablespoon oil until hot but not smoking. Add onions and apples, stirring until barely brown, 2-3 minutes. Remove onion and apple and set aside. In shallow bowl, combine flour, salt, and pepper. Dredge pork chops in flour mixture. Add 2 tablespoons oil to skillet and heat. Add pork chops and cook until golden on both sides, about 4 minutes each side. Add broth, juice concentrate, and mustard; bring to boil. Reduce heat, cover, and simmer for 10 minutes. Turn pork chops over, add the reserved onions, and continue simmering, covered, until pork cooked through, about 10 minutes longer. Remove chops from pan. Serve topped with apples and onions. Serves 4.