6 (1½-inch-thick) boneless pork loin chops (about 2½ lb)
¼ cup olive oil,
divided 3 apples, cored and thinly sliced (such as Gala)
1 sweet onion, thinly sliced
½ cup chicken broth
⅓ cup balsamic vinegar
½ tsp crushed dried rosemary
1 lb asparagus, cut into 1-inch pieces
1 (8-oz) pkg sliced fresh mushrooms
2 Tbsp olive oil
1 clove garlic, minced
Lightly season pork chops with salt and pepper. Melt 2 Tbsp oil in a large skillet over medium-high heat; add pork chops, and cook 3 to 4 minutes per side or until browned. Remove from skillet, and set aside. Melt remaining 2 Tbsp oil in skillet over medium heat; add apples and onion. Cook, stirring, 8 minutes. Stir in broth, vinegar, and rosemary; bring to a boil, reduce heat, and simmer 5 minutes. Return pork chops to pan, and cook 5 minutes or until chops are cooked through and sauce is thickened.
Preheat oven to 425°F. Toss asparagus and mushrooms with oil; season with salt and pepper. Roast 8 minutes. Add garlic; toss. Roast 6 to 8 minutes longer or until asparagus are crisp-tender.