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Grilled Pork Chops with Apple-Almond Salsa

Yield 2-4 servings
This crunchy and fresh salsa combines fragrant rosemary, crunchy almonds, and sweet and tart apples. This dish is easy to prepare and the unusual flavor combinations make it perfect for a dinner party.


  • 1 cup green apple, chopped
  • 1 cup red apple, 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

How to Make It

  1. 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 7 g, Magnesium 90 mg, Polyunsaturated 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.