Pat pork chops dry and season with salt and pepper. In a large
non-stick skillet, brown the pork chops in the oil for about 3
minutes on each side. Transfer to a plate.
Add the tomatoes to the skillet and cook for about 3 minutes.
Add the lemon juice and maple syrup. Continue cooking until the
tomatoes are tender and the sauce has thickened. Add the dill.
Season with salt and pepper to taste. Return the chops to the
skillet to heat through and coat thoroughly with the sauce.
Place the meat on serving plates, garnish with a few wilted
tomatoes and serve with asparagus.