3/4 T Hungarian paprika
2 T flour
salt and pepper
2 pork chops (3/4 lb), 3/4-inch thick
2 T shortening
5 oz apple juice
Dash of balsamic or cider vinegar
Combine flour, 1/2 t paprika, salt and pepper on a plate and dust both sides of the chops. Heat shortening in skillet and brown chops for 8 minutes per side.
Remove, keep warm, and pour off most of the fat. Add 1/4 t paprika, cook 1 minute. Add the apple juice, cook 3-5 minutes on high, stirring. When reduced by a fourth, add the sugar and vinegar. Season with salt and pepper. Return to the skillet, partially cover and cook 5 more minutes.