4 (3/4-inch-thick) pork chops, trimmed
1/2 tsp. freshly ground pepper
1/4 tsp. dried whole thyme
1/4 tsp. rubbed sage
1 med. onion, finely chopped
2 ribs celery, chopped
2 cloves garlic, minced
1 c. apple juice, divided
1/4 c. brandy
2 tsp. Dijon mustard
1/2 tsp. instant beef-flavored bouillon granules
2 med. apples, peeled and sliced
2 tsp. cornstarch
2 tsp. Kitchen Bouquet

Arrange pork chops in a 12 x 8 x 2 inch baking dish. Sprinkle pork chops with pepper and herbs; arrange vegetables around pork chops. Combine 1/2 cup apple juice, brandy, mustard and bouillon; pour over chops. Cover and bake at 350 degrees for 45 minutes. Add apples; bake 15 to 20 additional minutes.

Remove pork chops to a serving platter. Combine cornstarch, remaining 1/2 cup apple juice, and browning agent/flavor enhancer, mixing well; stir into casserole. Bake, uncovered, for 10 minutes or until thickened, stirring occasionally. Pour sauce over pork chops. Yield: 4 servings.