Source: National Pork Board

Broiled Pork Chops with Vegetable Medley and Cinnamon Apples
Pork and fruit are made for each other, and these chops, served with cinnamon-y apples and steamed veggies, are a full meal in themselves. 
Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes


2 cups sliced mixed summer squash
1 cup thinly sliced carrots
1 tablespoon butter
2 tart green apples, cored and sliced into thin rings
1 tablespoon brown sugar
1 teaspoon cinnamon
4 porterhouse (bone-in loin) pork chops, about 1 1/4-inches thick
Salt and freshly ground black pepper

Steam the summer squash and carrots until al dente. Toss with the vinaigrette and cover to keep warm.

Melt the butter in a heavy skillet over medium-high heat. Sauté the apple rings until tender, 5 to 6 minutes. Sprinkle with brown sugar and cinnamon and stir gently to blend. Cover to keep warm.

Preheat the broiler.

Season the chops with salt and pepper and broil 4 to 5 inches from the heat for 6 to 8 minutes on each side until the internal temperature registers 145ºF. Let the chops rest for about 3 minutes. Serve with the vegetables and apples.

Per Serving: 329 calories; 17 g fat; 5 g saturated fat; 206 mg sodium; 21 g carbohydrate; 4 g fiber; 24 g protein

Courtesy National Pork Board