Nutrition per serving may change if servings are adjusted.
4 (5 to 6 ounce) bone-in pork loin chops, cut ¾ inch thick
¼ cup thinly sliced onion
1 clove garlic, minced
¾ cup apple juice or apple cider
½ cup reduced-sodium chicken broth
1 tablespoon cornstarch
1 tablespoon balsamic vinegar
1 teaspoon honey
1 cup seedless red grapes, halved
Generously coat an extra-large nonstick skillet with cooking spray. Heat the skillet over medium heat. Add chops to the hot skillet; cook for about 5 minutes or until browned on both sides, turning to brown evenly. Remove the chops from the skillet.
Add onion and garlic to the hot skillet; cook and stir for 2 minutes. Add apple juice (or cider) and broth to the skillet. Bring to boiling; reduce heat. Return the chops to the skillet. Simmer, covered, for about 4 minutes or until a thermometer inserted in centers of chops registers 145°F. Transfer the chops to a serving platter; cover with foil and keep warm.
Whisk together cornstarch, balsamic vinegar, and honey in a small bowl. Whisk the vinegar mixture into the juice mixture in the skillet; cook and whisk for 1 to 2 minutes or until thick and bubbly. Stir in grapes; heat through.