Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    1/2 in thick boneless pork
                        Chops
   2                    Cooking apples (granny
                        Smiths), about 1 lb.
     1/4   c            Flour
   2       tb           Oil
   2       tb           Finely chopped shallots (or
                        Onions)
   2       tb           Red wine vinegar
     3/4   c            Chicken broth
   1       tb           Honey
   1       t            Tomato paste (just to give
                        Red color, sometimes I
                        Substitute
   1       tb           Catsup)
                        Salt and pepper to taste

Preparation:

Contributed to the echo by: Janice Norman Originally from: the N.Y. Times Pork Chops with Apples and Sweet and Sour Sauce Sprinkle chops with salt and pepper to taste and set aside. Cut the Apples into quarters. Peel the quarters and discard the core. Dredge the chops in flour. Heat the oil in a large heavy skillet, and add the chops. Cook until well browned on one side, about 5 minutes. Turn the chops and continue cooking about 5 minutes. Remove the chops, and add the quartered apples. Cook about 2 minutes turning the apples often. Remove the apples and pour off the fat from the skillet. Add the shallots and vinegar and cook briefly, stirring with a wooden spoon. Add the broth and honey. Cook 1 minute and stir in the tomato paste. Return the chops and apples to the skillet. Spoon sauce over them, and cover closely. Cook ten minutes, and serve chops covered with sauce.