In a skillet, heat oil over medium-high. Brown chops on both sides. Stir in chicken broth, soy sauce and vinegar, bring to a boil. Reduce heat, cover and simmer 20 minutes or until chops are tender. Meanwhile, in a small bowl combine apple juice, brown sugar, cornstartch and ginger. Stir until smooth. Remove chops and keep warm. Increase heat. Stir in cornstarch mixture into skillet, cook and stir until thickened. Serve with rice and chopped apple.