Trim fat from chops. In a large skillet, brown pork chops on both sides in hot oil. Arrange chops in a 12x7-1/2x2-inch (2-quart rectangular) baking dish. Season with salt, if you like. Set chops aside.
In same skillet, heat brown sugar over medium heat until the sugar begins to melt, shaking skillet occasionally. Reduce the heat to low; cook for 5 to 7 minutes or until the sugar melts. Stir as necessary after the sugar melts.
Carefully stir in creme de cassis (mixture will bubble, and the sugar will harden). Cook and stir for 8 to 10 minutes or until the mixture is syrupy and the sugar melts.
Spoon syrup over pork chops. Bake, uncovered, in a 350 degree F oven for 30 to 35 minutes or until juices run clear.
Meanwhile, in a saucepan, bring wine and butter to boiling; add apple wedges. Return to boiling; reduce heat. Cover and simmer for 10 minutes or until the apples are tender. Serve chops topped with nuts and sauce. Arrange the apples on the side. Sprinkle with some ground cinnamon. Makes 6 servings.