Coat the pork with the flour. Stir the picante sauce, brown sugar and apple in a medium bowl.
Heat the oil in a 12-inch skillet over medium-high heat. Add the pork and cook for 10 minutes or until well browned on both sides. Pour off any fat.
Pour the picante sauce mixture over the pork. Reduce the heat to low. Cover and cook for 20 minutes or until the pork is cooked through.
Try this autumn-inspired version! Substitute 1 1/4 pounds boneless pork shoulder, cut into 1-inch cubes, for the bone-in pork chops. Marinate the pork in apple cider to cover for 6 to 8 hours. Brown the pork as directed in Step 2, then add 1/4 cup applejack (a type of apple brandy), stirring to scrape up the browned bits from the bottom of the skillet. For Step 3, pour the picante sauce mixture over the pork and heat to a boil. Reduce the heat to low. Cook for 20 minutes or until the pork is fork-tender. Stir 1 tablespoon butter into the skillet before serving. Serve over buttered noodles with braised red cabbage on the side.
Flavor Variation: You can really spice up this recipe by adding 1 teaspoon hot pepper sauce to the picante sauce mixture