Ingredients

Preparation time 30 to 40 minutes

4 rib pork chops (4 to 6 ounces each, 1/2 inch thick)
Salt and ground pepper to taste
1 tablespoon olive oil
1 cup halved seedless grapes
1/2 cup chopped red apple
1/4 cup chopped onion
2 tablespoons packed brown sugar
1 tablespoon lemon juice
1 teaspoon lemon peel
1/2 teaspoon ground allspice
2 tablespoons chopped parsley

Season pork chops with salt and pepper to taste. Heat 2 teaspoons oil in ovenproof skillet; brown chops over medium heat. In another medium skillet, saute grapes, apple and onion in remaining 1 teaspoon oil. Add brown sugar, lemon juice, lemon peel and allspice. Cook and stir until juices are slightly thickened. Add parsley and salt and pepper to taste. Divide fruit mixture over pork chops and bake at 375 F for 15 to 20 minutes or until juices in chops run clear.
Makes 4 servings.

Directions

Tip: If ovenproof skillet is not available, completely wrap handle of metal skillet with double layer of heavy aluminum foil.

Nutrition information per serving: 290 Cal., 31 g pro., 12 g fat, 13 g carbo., 76 mg chol., 1.0 g fiber, 87 mg sodium.