Apple-Topped Pork Chops

• 4 boneless pork loin chops (4 ounces each)
• 1 teaspoon canola oil
• 1/4 cup white wine or chicken broth
• 2 medium tart apples, peeled and sliced
• 1 tablespoon butter
• 1/2 cup plus 2 tablespoons unsweetened apple juice, divided
• 1/4 cup honey
• 2 teaspoons cornstarch

1. In a nonstick skillet, brown pork chops on both sides in oil. Place in an 11-in. x 7-in. baking dish coated with cooking spray. Add wine or broth to the skillet, stirring to loosen brown bits. Pour over chops. Cover and bake at 350u0b0 for 20 minutes.
2. Meanwhile, in the same skillet, saute apples in butter for 3-4 minutes. Add 1/2 cup apple juice and honey; cook for 1-2 minutes. Spoon over chops. Bake, uncovered, for 5-10 minutes or until heated through. Remove chops and apples to a serving platter and keep warm, reserving pan juices.
3. In a saucepan, combine cornstarch and remaining apple juice until smooth; add reserved pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork and apples. Yield: 4 servings.

pork loin chops, canola oil, white wine, tart apples, butter, apple juice, honey, cornstarch

Taken from www.epicurious.com/recipes/member/views/apple-topped-pork-chops-50169873 (may not work)