Cinnamon-Apple Pork Chops

  serves 4

Simple skillet meals were always a favorite in the 40s and 50s. And in the fall, a meal like this would be often served because apples were in season.

• 2 tablespoons butter, divided
• 4 boneless pork loin chops (4 ounces each)
• 3 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 4 medium tart apples, thinly sliced
• 2 tablespoons chopped pecans

1. In a large skillet, heat 1 tablespoon butter over medium heat. 
2. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°. 
3. Meanwhile, in a small bowl, mix brown sugar, cinnamon, nutmeg and salt.
4. Remove chops; keep warm. 
5. Add apples, pecans, brown sugar mixture and remaining 1 tablespoon butter to pan; cook and stir until apples are tender. 
6. Serve with chops.

Adjustment for sodium: omit the salt. 
You can also rinse the chops to remove any possible sodium residue. 
Replace the brown sugar with Splenda Brown Sugar for baking
Instead of butter use margarine; if you need to replace with a light oil.