2 tsp. butter
1 c. sliced tart apples
1/2 tsp. ground cinnamon
2 pork chops, 1/2 inch thick, well trimmed
1/4 tsp. salt
1/4 tsp. freshly ground pepper

Melt butter in large nonstick skillet; saute apples until tender, but not mushy. Sprinkle with cinnamon. Push apples to one side or remove to serving plate. Fry chops in liquid from apples until almost cooked, turning to brown both sides. Sprinkle with salt and pepper. Cook until chops are done. Don't over cook as chops will become rubbery. Arrange a chop on each plate and serve apples over chops. Makes 2 servings.

2 servings: 1 pork chop plus 1/2 cup apples. Food exchanges per serving: 2 high-fat meat exchanges plus 1/2 fruit exchange. Low-sodium diets: omit salt.