Ingredients
1 c. Granny Smith apple, chopped
1/2 c. Braeburn apple, chopped
1/2 c. red onion, diced
1/3 c. Blue Diamond slivered almonds, toasted
2 Tbs. champagne vinegar
2 tsp. rosemary, minced
1 tsp. lemon juice
Salt & pepper
8 (4 oz.) boneless, center-cut pork chops
1 Tbs. canola oil
Directions
In a medium-sized bowl, combine apples, onion, almonds, vinegar, rosemary, lemon juice, and salt & pepper, to taste. Set aside. Sprinkle pork chops with salt & pepper. Heat oil in a large, nonstick pan over medium high heat. Add pork and cook without moving for 3 to 4 minutes on each side, or until browned. Remove from pan and top with reserved Apple-Almond Salsa.
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