Meat, fruit can be happy partners

Pork has long been recognized as a happy partner for fruity relishes and other accompaniments, and the variations on this theme are endless.

Here’s a new one to try: It takes advantage of fresh fruit now available, grapes and apple, adding a little onion, a dash of brown sugar, lemon and spice, to round out a satisfyingly layered but not too aggressive flavor blend. Serve with cooked potatoes or rice and a favorite green vegetable.

Pork Chops with Fruit Topping

From the California Table Grape Commission for the Associated Press

4 rib pork chops (4 to 6 ounces each, 1/2 inch thick)

Salt and ground pepper to taste

1 tablespoon olive oil

1 cup halved seedless grapes

1/2 cup chopped red apple

1/4 cup chopped onion

2 tablespoons packed brown sugar

1 tablespoon lemon juice

1 teaspoon lemon peel

1/2 teaspoon ground allspice

2 tablespoons chopped parsley

Season pork chops with salt and pepper to taste. Heat 2 teaspoons oil in ovenproof skillet; brown chops over medium heat. In another medium skillet, saute grapes, apple and onion in remaining 1 teaspoon oil. Add brown sugar, lemon juice, lemon peel and allspice. Cook and stir until juices are slightly thickened. Add parsley and salt and pepper to taste. Divide fruit mixture over pork chops and bake at 375 degrees for 15 to 20 minutes or until juices in chops run clear.

Tip: If ovenproof skillet is not available, completely wrap handle of metal skillet with double layer of heavy aluminum foil.

Yield: 4 servings.

Nutrition information per serving: 290 calories, 12 grams fat (37 percent fat calories), 31 grams protein, 13 grams carbohydrate, 76 milligrams cholesterol, 1 gram dietary fiber, 87 milligrams sodium.