Apples are in season right now, especially juicy, crunchy honeycrisps. For this recipe, fruit fresh from the orchard combines with onions and vinegar to create a fantastic pork dish. Serve alongside some fresh steamed vegetables and enjoy.
4 lean boneless pork chops
1 tsp black pepper
1 cup red onion, chopped
1 cup apple, chopped
1 and 1/2 Tbsp fresh rosemary
1 cup fat-free chicken broth
1 and 1/2 Tbsp balsamic vinegar
Preheat the oven to 450 degrees, and lightly coat a baking dish with cooking spray.
In a skillet, spray cooking spray and brown the pork chops, sprinkled with the black pepper, over medium heat, until the pork is browned on all sides. Transfer the pork to the baking dish and roast for about 15 minutes.
Meanwhile, add the onion, apple and rosemary to the skillet and sauté until soft. Stir in the broth and vinegar. Increase the heat to high and boil for about 5 minutes until the sauce has reduced. Serve the pork with the apple balsamic reduction on top. Yields four servings.