1. Preheat oven to 350 degrees. Heat oil in a skillet over medium heat and fry pork chops until both sides are lightly browned. Transfer chops to a covered casserole dish.
2. Add the flour to the pan drippings and whisk until a cafe au lait color. Add the hot chicken broth and vinegar, whisk until smooth. Season with salt and pepper, then add parsley and cranberries. Cook on medium-low heat for about 5 minutes or until cranberries start to plump up.
3. Scatter the apple slices in and around the chops, then sprinkle the brown sugar over both. Pour on the gravy, place the lid on the casserole and bake for 40 minutes. Remove the lid and bake 20 more minutes.