Shred apple, onion and cabbage in a food processor.
Combine cornstarch, 1/4 teaspoon of salt and 1/4 teaspoon of pepper on a plate. Lightly coat pork chops with mixture and transfer excess to a bowl. Add lemon juice to bowl, stir and set aside.
Heat oil in a large non-stick skilled over medium high heat. Saute pork chops for 5 minutes per side.
Add the apple juice concentrate and bring to boil. Reduce heat, cover and simmer for five minutes. Remove chop to a plate and loosely cover.
Add shredded apple, onion and cabbage to skillet, along with the reserved cornstarch mixture, caraway seed and 1/4 teaspoon each salt and pepper. Simmer, stirring until thickened and cabbage is tender (approximately 5 minutes).
Return chops to the skillet and cook another 1-2 minutes, or until heated through. Serve each chop with a portion of cabbage and apple mixture on top.