4 (8 ounces each) loin pork chops, trimmed of all visible fat and cut 1 inch thick

½ teaspoon salt

¼ teaspoon garlic powder

¼ teaspoon pepper

2 cups sliced celery

4 ounces onions, sliced in rings

1 medium apple, peeled, cored and sliced

1 cup beef buillon

ADVANCE PREPARATION: Sprinkle chops with salt. garlic powder and pepper. Broil chops on a rack in broiling pan, 4 inches from source, for 4 minutes or until brown, turn once during boiling. Place celery and onions on a non-stick skillet. Cook, stirring, until slightly softened. Arrange chops over vegetables, top with apple slices and bouillon. Cover skillet, simmer 45 minutes or until chops are tender.

FINAL PREPARATION: Divide evenly. Makes 4 luncheon servings.