2 tbsp. salad oil
1 1/2 lb. pork chops (1/2 inch thick)
1 (10 1/4 oz.) can condensed chicken broth
2 tbsp. soy sauce
1 tbsp. vinegar
1 lg. apple (cubed)
1/2 c. apple juice
2 tbsp. brown sugar
2 tbsp. cornstarch
1 tsp. ground ginger
sliced green onion
hot cooked rice

Use 10 inch skillet, medium high heat. Cook chops in hot oil until browned on both sides. Stir in chicken broth, soy sauce, and vinegar. Heat to boiling. Reduce heat to low. Cover, simmer 20 minutes until chops are tender. Drain fruit and reserve liquid. Add enough water to liquid to make 1/2 cup. In small bowl, combine liquid, brown sugar, cornstarch and ginger. Stir until smooth. Remove chops from skillet. Keep warm. Stir cornstarch mixture into skillet. Over medium heat, heat to boiling. Add reserved fruit and heat through. Arrange chops over rice. Spoon fruit sauce over chops. Top with onions. 4 servings.