Instructions: Serve sauteed boneless pork chops with sweet-tart apple relish and sweet potatoes for an inviting cool-weather meal.

Besides flavor and texture, apples lend health benefits to any menu. One apple has as much fiber as a bowl of most cereals.

This recipe calls for a Gala
apple, a juicy, moderately crisp variety that holds its shape well and adds just the right amount of sweetness to the relish.

You can buy boneless, butterflied pork chops in the supermarket. They have very little fat and cook quickly, though if you prefer, you can use chops with the bone in. If you do, either cut the bone off or increase the cooking time about 5 minutes. Shallots, which can be found near the onions in the produce department, are a mild-tasting member of the onion family. You can use sweet onion instead of shallots if you prefer.

Pork chops with apple relish
Serves 2

1 teaspoon canola oil
2 (6-ounce) boneless loin pork chops
Salt and freshly ground pepper
1 medium apple, (preferably Gala) cored and coarsely chopped 1 medium shallot, chopped (about 2 tablespoons)

2 tablespoons apple cider vinegar
1 tablespoon sugar

Heat oil in a small, non-stick skillet on medium high. Brown pork chops for 2 minutes on each side. Season with salt and pepper to taste. Reduce heat to medium and cook 4 minutes, or until chops register 160 degrees on a meat thermometer.

While chops cook, mix apple, shallot, apple cider vinegar and sugar in a small bowl. Add salt and pepper to taste. Place pork on plates and spoon apple relish on top.

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