1 tbsp. cooking oil
4 pork chops (1 inch thick)
1 (10 3/4 oz.) can chicken broth
2 tbsp. soy sauce
1 tbsp. vinegar
1/2 c. apple juice
2 tbsp. brown sugar
2 tbsp. cornstarch
1 tsp. ground ginger
1 lg. apple, cored and coarsely chopped
Cooked rice
Sliced onions

In a 10 inch skillet heat oil over medium-high. Brown chops on both sides. Stir in chicken broth, soy sauce and vinegar. Bring to a boil, reduce heat, cover, and simmer 20 minutes or until chops are tender. In a small bowl combine the apple juice, brown sugar, cornstarch and ginger. Stir until smooth. Remove chops from skillet, keeping them warm. Increase heat to medium. Stir in cornstarch mixture into skillet stir until thickened. Add chopped apples and heat through. Arrange chops on rice. Spoon sauce over chops and garnish with green onions.