4 pork loin or rib chops, 1/2 inch thick
2 tbsp. butter
1/2 (24 oz.) pkg. frozen homestyle potato wedges; sliced fresh potatoes may be substitute
1 green or red pepper, chopped
1 (16 oz.) pkg. frozen or 1/2 lb. fresh brussel sprouts
1/2 c. water
1/2 c. apple juice
1 tsp. garlic salt
1/4 tsp. pepper
2 tsp. cornstarch
2 tsp. water
1 1/2 tsp. fresh basil or 1/2 tsp. dried

In 10 inch skillet brown pork chops in butter. Remove pork and keep warm. Cook potatoes and green or red pepper, stirring occasionally. Over medium heat until potatoes are brown, 6-8 minutes. Return pork to skillet, place brussel sprouts on pork. Add apple juice, basil, 1/2 cup water, garlic salt, and pepper. Heat to boiling. Reduce heat, cover and simmer until pork is done, about 15 minutes. Remove pork (keep warm) mix cornstarch and 2 teaspoon water. Stir into vegetables in skillet. Heat to boiling, boil and stir 1 minute. Serve with pork. For added flavor peel core and slice 1 apple and place on top of pork when cooking.