- 1 cup green apples, chopped
- 1 cup red apples, chopped
- 1/2 cup red onion, diced
- 1/3 cup slivered almonds, toasted
- 2 tablespoons champagne vinegar
- 2 teaspoons rosemary, minced
- 1 teaspoon lemon juice
- Salt and pepper
- 8 (4 ounce) boneless center-cut pork chops
- 1 tablespoon canola oil
- In a medium-sized bowl, combine apples, onion, almonds, vinegar, rosemary, lemon juice, and salt and pepper to taste. Set aside. Sprinkle pork chops with salt and pepper. Heat oil in a large, nonstick pan over medium high. Add pork and cook without moving for 3 to 4 minutes on each side, or until browned. Remove from the pan and top with reserved Apple-Almond Salsa. Serve.