Cider-Braised Pork Chops

6 (or 1 1/2 lbs) 1-inch slices pork loin [3 or 3/4 lb]
1 (15 oz) can diced tomatoes with juice [1/2 can]
3 granny smith apples, peeled, cored and sliced 1" thick [1 1/2 apples]
1 1/2 lbs new potatoes, halved and boiled for 10 minutes [3/4 lb]
1 yellow onion, sliced into 1/4 inch slices [1/2 onion]
1 cup chicken broth [1/2 cup]
3/4 cup frozen apple juice concentrate [1/4 cup + 2 Tbsp]
1/3 cup apple cider vinegar [2 Tbsp + 2 tsp]
1 Tbsp minced garlic [1 1/2 tsp]
2 tsp olive oil [1 tsp]
1/4 cup low-fat yogurt based spread or butter, melted [2 Tbsp]
1/3 cup light brown sugar, packed [2 Tbsp + 2 tsp]
2 tsp dried parsley [1 tsp]
1/2 tsp dried thyme [1/4 tsp]
Pinch, allspice [tiny smidgin']

Materials: 1 large freezer bag

ASSEMBLY [Half Size]
In a large bowl, combine all ingredients (except for pork) and stir gently until incorporated.  Place pork loin, and bowl mixture into freezer bag, and freeze.

COOKING INSTRUCTIONS
Thaw in refrigerator.  Heat a large skillet over high heat.  Spoon 2-3 teaspoons of the liquid mixture into the pan, then add the pork loin slices.  Cook 2-3 minutes per side.  Reduce the heat to medium and add the remaining mixture, stirring gently to mix.  Cover and cook for 30-45 minutes, until the pork is tender.  Serve.