Browned onions combined with sweet peaches and balsamic vinegar create a rich glaze to serve over pork chops.

1 tablespoon vegetable oil
1 cup chopped onions
4 (4- to 6-oz.) boneless pork loin chops
1/4 teaspoon salt
1/4 teaspoon dried thyme
3/4 cup chopped peeled peaches
1/4 cup sugar
2 tablespoons balsamic vinegar
1/4 teaspoon pepper

1. Heat oil in large nonstick skillet over medium-high heat until hot. Add onions; cook 5 minutes or until translucent. Move onions to edge of skillet. Add pork chops; sprinkle with salt and thyme. Cover; cook 7 to 12 minutes or until pork is no longer pink in center, turning once.

2. Meanwhile, in medium bowl, combine all remaining ingredients; blend well.

3. Remove pork from skillet; cover to keep warm. Increase heat to high; add peach mixture to onions in skillet. Cook 2 to 3 minutes, stirring and scraping bottom of skillet until mixture is thickened to a rich glaze. Spoon glaze over pork.

4 servings

PER SERVING: 320 calories, 16 g total fat (5 g saturated fat), 70 mg cholesterol, 190 mg sodium, 1.5 g fiber