Sprinkle pork chops with salt and black pepper to taste. Coat chops in 1/4 cup flour on sheet of waxed paper; shake off excess. Heat 1 tablespoon oil in large nonstick skillet until hot. Cook 10 minutes or until thoroughly browned on both sides. Remove; set aside.
Stir broth, vinegar, sugar and 2/3 cup french fried onions into skillet. Heat to boiling, stirring often. Return chops to skillet. Reduce heat to medium low. Cook, covered, 10 minutes or until pork is no longer pink near bone and sauce thickens slightly, stirring occasionally. Stir in apples; cook 2 minutes.
Sprinkle with remaing 2/3 cup onions. Serve with rice or mashed potatoes, if desired.