Photo by Rita Maas
Ingredients
6 tablespoons pure maple syrup
10 saltine crackers, coarsely crushed, about 1/3 cup
1/4 cup coarsely chopped walnuts
2 tablespoons chopped fresh parsley
2 sirloin pork chops, about 12 ounces and 1 inch thick, trimmed of fat (see note)
2 tablespoons Dijon-style mustard
1/2 cup unsweetened apple juice
1 tablespoon margarine or butter
2 medium-size apples, 1 each Rome Beauty and Golden Delicious, cored and cut into 1/2-inch wedges
Wild Rice Pilaf (Below)
Directions
1. Heat oven to 350 degrees. Lightly spray 13 x 9 x 2-inch baking dish with nonstick cooking spray.

2. In 8-inch skillet over medium heat, heat 4 tablespoons maple syrup; remove from heat. Stir in crushed cracker crumbs, chopped walnuts, and parsley to mix well; set aside while preparing chops.

3. Place chops side by side in prepared baking dish, pressing together gently to form one piece of meat. Spread chops with mustard; gently press crumb mixture into surface to cover completely. Pour apple juice around chops; cover baking dish loosely with foil. Bake 40 to 45 minutes until meat is tender and meat thermometer inserted in pork registers 160 degrees.

4. Switch oven to broil; remove foil from baking dish. Broil pork, about 4 inches from heat source, 1 to 2 minutes until topping is golden brown and crisp. Using wide metal spatula, remove pork, in one piece, to serving platter; keep warm, covered.

5. In 12-inch nonstick skillet over medium-high heat, melt 1 tablespoon margarine; add half of apple wedges in one layer; drizzle with 1 tablespoon maple syrup. Cook wedges 2 to 3 minutes on each side until tender and lightly browned and glazed. Using slotted spoon, remove to platter with pork. To drippings in skillet add remaining apple wedges; cook as directed, using remaining 1 tablespoon maple syrup.

5. Cut pork into 1/3-inch slices; serve accompanied by apples and Wild Rice Pilaf. Makes 4 servings.

Note: In some areas, this cut of meat may be called sirloin roast.

NUTRITION INFO per serving without pilaf: 328 calories (33% from fat), 12 g fat (3 g saturated), 60 mg cholesterol, 324 mg sodium, 32 g carbohydrate (2 g fiber), 22 g protein. % Daily Values: 6% calcium, 10% iron.

WILD RICE PILAF
Prepare 1 cup wild rice (about two thirds 6-ounce package) according to package directions, substituting one 13 3/4-ounce can reduced-sodium chicken broth for part of water. Drain well; set aside. In 12-inch nonstick skillet over medium heat, heat 1 tablespoon vegetable oil; add 1 cup coarsely chopped yellow or red bell pepper (1 medium-size), 1/2 cup coarsely chopped, peeled carrot (1 medium-size), and 2 cloves garlic, crushed; cook 5 to 6 minutes, stirring frequently until crisp-tender. Add wild rice; cook 4 to 5 minutes longer, stirring occasionally until rice is heated through and vegetables are tender. Remove from heat; stir in 1/4 cup thinly sliced scallions and salt and freshly ground black pepper, to taste. Makes 4 servings.

NUTRITION INFO per serving: 210 calories (19% from fat), 4.5 g fat (0.5 g saturated), 0 mg cholesterol, 290 mg sodium, 36 g carbohydrate (4 g fiber), 8 g protein. % Daily Values: 4% calcium, 6% iron.