Apple Pork Chops or Steaks

Very simple to make; otherwise, how the hell do you think I did it?  lol! Ah, why am I laughing?

Ingredients:

2 lbs. pork chops or pork steaks (thin cut)
2 tablespoons + 1 teaspoon brown sugar (I use dark)
1 teaspoon paprika
1 tablespoon seasoned salt
1 teaspoon white or black pepper
1 teaspoon garlic powder
1/2 apple, chopped (I use a Granny Smith apple)
4 tablespoons apple jelly
2 cloves garlic, minced
3 tablespoons Worcestershire sauce
1 heaping tablespoon chili sauce (I use old standby, Heinz)
1/2 serrano or jalapeno pepper, finely chopped
2 tablespoons corn starch + 2 tablespoons water

Mix together 2 tablespoons dark brown sugar, the sweet paprika, the seasoned salt, white or black pepper and the garlic powder. Rub one side of the pork with the mixture. Let sit while you heat the oven to 325 (F) degrees. Place the pork on a baking sheet or in a shallow roasting pan, keeping the individual chops or steaks separated. Lining the baking sheet or pan with parchment paper or aluminum foil helps tremendously with clean up. Bake for 30 to 35 minutes. In the meantime, put all of the other ingredients, except the corn starch and water, into a small pan. Cook over medium heat until the mixture is boiling, then turn down the heat and let simmer a couple of minutes. Mix the corn starch and water, then slowly add to the simmering sauce, stirring constantly, while also maintaining the light bubbling of the sauce, so the corn starch properly thickens it. Remove the pork from the oven  and spoon the sauce evenly over each piece. Return the pork to the oven, increase the heat to 350 (F), and bake a further 10 to 12 minutes. If you use thicker cut pork, you will naturally have to lengthen the initial baking time.
  
I  used pork steaks and I had mashed potatoes with some of the sauce over the potatoes.

WORD HISTORY:
Jelly-This word, distantly related to "cold," goes back to Indo European "gel/gol," which carried the notion, "to be cold, to feeze, to solidify from cold." This gave its Latin offspring the noun, "gelus," which meant, "cold, chill," and this provided the verb, "gelare," meaning, "to congeal, to stiffen or thicken from cold." Old French, a Latin-based language, had "geler" ("to thicken or solidify") as its form of the verb. From the verb's participle form came the noun "gelée," meaning "frost," but also, "semi-solidified, quivering soft food product, jelly" (originally meaning more of the jellied animal products, rather than fruit substance). This was borrowed into English in the latter part of the 1300s as both "gelly" and "jelly," with the latter finally winning out as the proper form.