1 tbsp. cooking oil
4 pork chops
1 can chicken broth
2 tbsp. soy sauce
1 tbsp. wine vinegar
1/2 c. apple juice
2 tbsp. brown sugar
2 tbsp. cornstarch
1/2 tsp. ground ginger
1 lg. apple, chopped
Cooked rice
Sliced green onions

In skillet, heat oil over medium heat. Brown pork 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 tender.

In bowl combine apple juice, brown sugar, cornstarch and ginger. Stir until smooth.

Remove chops from skillet. Stir cornstarch mixture in skillet. Cook until thickened. Add chopped apples and heat through. Arrange chops on rice and pour sauce over.