4 lean, center-cut pork chops, about 3/4" thick
1/4 cup canola oil
1 clove garlic, minced
4 tbsp. Dijon-style mustard
2 tsp. dried sage leaves, crumbled
1 cup apple cider or apple juice, divided
3 large red apples
1 tbsp lemon juice
1/4 dry sherry
1/4 cup packed brown sugar
1/2 cup flour.
1/4 cup melted butter

Cut apples in sixths, core, don't peel. In a small, deep bowl, mix lemon juice, dry sherry and brown sugar. Pour over apples. Let stand for 30 minutes.

Meanwhile, spray a large skillet with cooking spray and add 1/4 cup canola oil. Sauté garlic until brown. Add chops, brown on both sides. Spread each chop generously with mustard, then sprinkle with sage and black pepper. Repeat on other sides of chops.

Add to skillet with chops, 1/2 cup cider or juice. Cover, cook slowly for 15-20 minutes. Turn occasionally. Uncover, add remaining cider or juice. Cook rapidly until a sauce consistency. Stir 1 tablespoon mustard into sauce. Pour over chops. Keep warm.

Drain apples from the bowl, roll cut sides of apple wedges in flour. Melt butter in skillet, add apple wedges. Cook slowly, adding more butter as needed, until browned on both sides and tender. Serve with chops.

Submitted by: Sherry Monfils