Pork and fat often seem to go hand in hand, perhaps because bacon, sausage and barbecue are so popular. But don't let this keep you from considering pork as a healthy choice.

Pork tenderloin mostly gets kudos for its healthful nutritional profile, and for good reason. With just about 3 grams of fat per 3-ounce cooked serving, it comes close in leanness to boneless, skinless chicken breasts. With only about 120 calories per serving, it's a good choice if you're watching your weight.

The tenderloin is also quite versatile. You can grill or roast it whole, butterfly and stuff it or even cut it into smaller medallions for quick sautés.

Pork top loin roasts or boneless top loin chops are also good choices. A 3-ounce cooked serving of either has only a little over 5 grams of fat, which is less than boneless, skinless chicken thighs. Another healthy cut that has been showing up in markets, though not consistently, is the fresh ham eye roast.

This recipe for pork chops with pear, caramelized onions and rosemary calls for boneless top loin chops but could also be prepared with medallions of tenderloin or fresh ham eye. Use 1-inch-thick chops to get the best results.

The dish celebrates harvest season with the flavors of sweet, ripe pears accented with chopped fresh rosemary. Onions are caramelized with brown sugar, then a pan sauce is made with apple juice and cider vinegar. If it's available, fresh apple cider can be substituted for the juice.

To complete this autumnal meal, serve with steamed broccoli or Brussels sprouts and buttered orzo pasta to soak up the delicious sauce.

Pork chops with pear, caramelized onions and rosemary

Start to finish: 40 minutes

Servings: Four

4 center-cut, boneless pork top loin chops, trimmed

1/4 teaspoon salt

1/4 teaspoon ground black pepper

2 teaspoons olive oil

1 small yellow onion, cut in half lengthwise and thinly sliced

2 teaspoons brown sugar

1 large ripe, but firm, pear, peeled, cored and chopped

2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried

3/4 cup apple juice

1 tablespoon cider vinegar

2 teaspoons Dijon mustard

Season the pork chops with salt and pepper.

In a large nonstick skillet, heat the oil over medium-high. Add the pork chops, and cook until they are just barely pink at the center, six to eight minutes per side, depending on the thickness. Transfer the chops to a plate, and cover with foil.

Reduce the heat to medium-low. Add the onions and brown sugar to the skillet, and cook, stirring constantly, until the onions are golden-brown, about five minutes. Reduce the heat if the onions begin to burn.

Add the pears and rosemary, and cook until the pears are just tender, about two minutes. Add the apple juice and vinegar, then simmer until the mixture is reduced and slightly thickened, about two to three minutes.

Stir in the mustard. Return the pork chops to the pan, and turn to coat with the sauce. Serve the chops with the pear and onion sauce spooned over the top.

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