4

3 medium apples, cut into wedges
Large onion, cut into wedges
¼ cup water
1/3 cup EPICUREAN RED APPLE BALSAMIC
¼ cup EPICUREAN CHAMPAGNE BALSAMIC
4 boneless pork loin chops (6 oz. each)
½ tsp. salt
¼ tsp. pepper

Place a large nonstick skillet over medium heat; cook pork chops on both sides, about 4 minutes or until golden brown. Remove from the pan. In the same skillet, combine apple wedges, onion, and water. Place pork chops over the apple-onion mixture; drizzle chops with balsamic vinegars. Sprinkle with salt and pepper. Reduce heat; simmer, covered for 3-5 minutes or until a thermometer inserted in the thickest portion of the chops registers 145 degrees.