Serves 4 1 1/4 to 1 1/2 pounds* center cut pork chops about 1/2- to 1-inch thick Light salt and freshly ground pepper to taste 2 medium-size firm apples such as Granny Smith, Fuji or Braeburn 1 medium onion, white or yellow Nonfat or canola oil cooking spray Maple-Balsamic Glaze * 1 1/4 pounds if boneless, up to 1 1/2 pounds if the chop contains a bone Substitutions: Instead of pork chops, substitute Iamb chops, steak or boneless-skinless chicken breasts. 1. Preheat the grill to the highest setting. 2. Season the pork chops with salt and freshly ground pepper to taste. Set aside covered in the refrigerator until ready to grill. 3. Prepare the apples and onions. Leave the peel on the apples. Cut each one in half then remove the stem ends by cutting small V's around them with a sharp pairing knife. Remove the core with a melon baller. Slice each half into 1-inch thick half moons. Put the apples into a medium bowl. Slice the onions into 1-inch thick rings. Put them in the bowl with the apples. With your fingers, toss the onions and apples with 2 tablespoons of the Maple-Balsamic Glaze to cover all cut suffaces. Then, toss and spray lightly with cooking spray. Cover and set aside on the counter 10 minutes or up to 1 hour. 4. Grill the apples, onions and pork chops. If you have a grill with a small grilling surface, grill the onions first then the apples, followed by the pork chops. On a medium-size grill, grill the onions first then the apples and pork chops together. If you own a large capacity grill, grill everything simultaneously. Transfer grilled food to a platter covered with aluminum foil to keep it warm until serving time. Grill the onions according to the Grill Times until they are tender. Grill the apples until grill marks appear distinctly on both sides and they are tender. Spray each pork chop lightly with the cooking spray. Brush with 1 tablespoon Maple-Balsamic Glaze then place immediately on the grill. Grill the chops according to the Grill Times or until the internal temperature reaches the doneness you desire on an instant read thermometer. Consult the grilling chart on page 102 for exact internal temperatures: 145 to 150 degrees F for medium. 5. To serve, heat the reserved 1/4-cup of Maple-Balsamic Glaze on the stove over low heat until warmed through. Do not bring to a boil, or the sauce will become too thick. Put equal amounts of Cranberry Mashed Sweet Potatoes on 4 dinner plates. Put a pork chop beside the sweet potatoes and garnish it with grilled onions and apples. Drizzle each pork chop with 1 tablespoon of the Maple-Balsamic Glaze. Serve immediately. Back to Menu | Maple-Balsamic Glaze | Cranberry Mashed Sweet Potatoes Grill Times | Cook's Notes | Mix & Match | Nutritional Data

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