2 tbsp. salad oil
4 pork chops
1 can of chicken broth
2 tbsp soy sauce
1 tbsp. vinegar
1/2 c. apple juice
2 tbsp. brown sugar
2 tbsp. cornstarch
1 tsp. ginger
Hot cooked white rice

Brown pork chops in skillet. Stir in broth, soy sauce and vinegar. Heat to boiling; reduce heat to low. Cover and simmer for 20 minutes. In small bowl, combine apple juice, brown sugar, cornstarch and ginger; stir until smooth. Remove chops from skillet. Stir mixture into skillet; heat to boiling. Arrange chops over rice and add mixture from skillet.