Ingredients
4 teaspoons canola oil, divided 4 boneless pork loin chops (5 ounces each)3 cups sweet onion slices2 medium Granny Smith apples, peeled and sliced1/2 cup water2 tablespoons brown sugar1 tablespoon cider vinegar1 teaspoon garlic powder1/2 teaspoon salt1/4 to 1/2 teaspoon pepper1/4 teaspoon dried rosemary, crushed
Preparation
In a large nonstick skillet heat 2 teaspoons canola oil over medium-high heat; cook chops until browned, about 3 minutes on each side. Remove meat; set aside and keep warm.
In same skillet, cook and stir onion in remaining 2 teaspoons canola oil until golden brown, about 7 minutes. Add apple slices; cook and stir 3 minutes longer.
Combine the water, brown sugar, vinegar, garlic powder, salt, pepper and rosemary. Stir into skillet. Bring to a boil. Return meat to pan. Reduce heat; cover and cook until apples are crisp-tender, and a thermometer inserted in pork reads 145°, 6-8 minutes. Let stand 5 minutes before serving.
