A comforting, cool-weather meal

A crisp autumn evening is the perfect time to enjoy these sweet-and-sour apple pork chops – especially when accompanied by roasted potatoes.

Prep: 15 minutes

Cook: 18 minutes

Makes: 4 servings

Pork with Apple Pan Chutney

2 teaspoons olive oil

4 boneless pork loin chops, 3/4 -inch thick (about 5 ounces each), trimmed

Salt and ground black pepper

2 large Golden Delicious apples (about 1 pound), cored, each cut into 12 wedges

1 medium yellow onion, sliced

1/4 cup dried cranberries

2 teaspoons grated peeled fresh ginger

3/4 cup apple cider or apple juice

1 tablespoon cider vinegar

1. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add pork; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook pork about 8 minutes or until browned on the outside and still slightly pink on the inside, turning over once. Transfer pork to platter; cover with foil to keep warm.

2. Reduce heat to medium-low. To the same skillet, add apples, onion, dried cranberries, ginger, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover skillet and cook mixture about 8 minutes or until apples and onion are tender and lightly browned, stirring occasionally.

3. Remove cover and add apple cider and vinegar; heat to boiling over medium-high heat and cook until juice reduces slightly, about 2 minutes. To serve, spoon apple chutney over pork.

“ Each serving: About 320 calories, 30g protein, 29g carbohydrates, 10g total fat (3g saturated), 4g fiber, 85mg cholesterol, 380mg sodium.