Fruited Chops

Ingredients

2 tablespoons salad oil
4 chops, 1/2 inch thick
1 can condensed chicken broth, 10 oz.
2 tablespoons soy sauce
1 tablespoon vinegar
Fruit
2 tablespoons brown sugar
2 tablespoons cornstarch
1 teaspoon ground spice
hot cooked rice
Garnish

**Variations**
Chops	Fruit	Spice	Garnish
Pork Chops	Large apple, cubed and 1/2 cup apple juice	ginger	sliced green onion
Lamb Chops	4 orange slices and 1/2 cup orange juice	nutmeg	slivered orange peel
Smoked Pork	8 oz. can pineapple slices, cubed	mace	chopped parsley
Veal Chops	8 oz. can apricot halves, cubed	cinnamon	sliced water chestnuts

In a 10 inch skillet over medium high heat, in hot oil, saute chops until browned on both sides. Stir in chicken broth, soy sauce, and vinegar. Heat to boiling; reduce heat to low. Cover and simmer for 20 minutes or until chops are tender. Meanwhile, drain fruit, reserving liquid. Add enough water to juice to make 1/2 cup if necessary. In a small bowl, combine liquid, brown sugar, cornstarch and spice; stir until smooth. Remove chops from skillet; keep warm. Stir in cornstarch mixture into skillet. Over medium heat, heat to boiling. Add reserved fruit; and heat through. Arrange chops over cooked rice and spoon sauce over chops. Top with garnish. NOTE: if using apple you do not have to peel it, just core it and cut it up into cubes.

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