Lightly coat both sides of the pork chops with vegetable cooking spray.

In a small bowl, combine the dry rosemary, salt, and black pepper.

Rub the rosemary-salt-pepper mixture evenly onto both sides of each pork chop. Set aside.

Heat extra virgin olive oil in a large skillet over medium-high heat.

Add the minced apple, golden brown raisins, and currants to the skillet.

Cook, stirring frequently, for about 5 minutes, until the apple softens slightly.

Pour in 1/4 cup of Marsala wine (or apple cider), stirring constantly, until most of the liquid has evaporated.

Add the remaining 1/2 cup of Marsala wine (or apple cider) to the skillet.

Continue to cook for about 15 minutes, or until the apple mixture has thickened into a sauce.

While the apple mixture is cooking, heat a large skillet coated with vegetable cooking spray over medium-high heat.

Place the seasoned pork chops in the hot skillet.

Cook for about 5 minutes on each side, or until the pork chops are cooked through.

Transfer the cooked pork chops to serving plates.

Spoon the apple-raisin-currant mixture generously over the top of each pork chop.

Garnish with fresh rosemary sprigs and apple slices, if desired.

Serve immediately and enjoy.