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.
Nutrition information per serving:
Calories 447, Cholesterol 143 mg, Total fat 21 g, Fiber 3 g, Saturated 5 g, Calcium 62 mg, Monounsaturated 10.7 g, Magnesium 90 mg, Polyunsaturated 3.7 g, Sodium 156 mg, Carb 13 g, Potassium 1009 mg, Protein 50 g, Vitamin E 3 mg
To toast whole, slivered, chopped or sliced almonds: Place in a single layer in a dry skillet, and turn heat to medium. Toast, stirring occasionally, until almonds are fragrant (2-5 minutes depending on the form of almonds you are toasting). If the almonds are blanched, let them turn golden brown; if they have skins, let their skins just begin to crackle.