Difficulty: Easy - for beginners
1 Tablespoon margarine or butter
6 Pork Chops, each 3/4 in thick (about 2 pounds)
2 teaspoons cornstarch
1 Cup Water divided
1 pouch of Campbell's dry onion soup mix
2 Tablespoons brown sugar
1 Medium apple, cored and sliced
optional fresh marjoram sprigs for garnish
1. In 10-inch skillet over medium-high, in hot margarine, cook half of the pork chops 10 minutes or until browned on both sides. Remove, set aside. Repeat with remaining pork chops. Spoon off fat.
2.Meanwhile, in cup, stir together cornstarch and 1/4 cup of water until smooth.
3. In same skillet, combine remaining 3/4 Cup of Water, onion soup mix and brown sugar. Add sliced apple, stirring to coat with sauce. Heat the skillet up to boiling.
4. Return chops to skillet. Reduce heat to low. Cook, cover 10 minutes or until chops are no longer pink, stirring occasionally
5. Remove chops and apples (once they are softened) might have to cook a bit longer. Place them on a serving platter and keep warm. Over medium heat, cook the sauce mixture to boiling. Gradually stir in cornstarch mixture. Cook until mixture boils and thickens, stirring constantly. Spoon mixture over pork chops and apples. Garnish if desired.