1. Trim most of the fat from the chops. 2. Quarter, core and peel the apples. 3. Heat the oil in the skillet large enough to hold the chops in one layer. Add the chops and cook until nicely browned on one side, 2-3 min. Turn and cook on the other side about 2-3 min. Continue cooking the chops about 15 min., turning them often. 4. Arrange the apple quarters around the chops. Cover closely and cook 5 min. 5. Transfer the chops and apple quarters to a warmed platter and keep hot. 6. Pour off the fat from the skillet. Add the onion and cook, stirring, until wilted. Add the brown sugar and vinegar and stir. Add the tomato and chicken broth. Stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Cook, stirring, about 2 min. 7. Add any liquid that has accumulated around the chops. Cook until the sauce has reduced to about 3/4 cups. 8. Pour the sauce over the chops and apples. This dish: Cotes de porc aux pommes