In drippings remaining in skillet over medium heat, cook apples and onion until tender, stirring occasionally; remove to bowl.

Return pork chops to skillet; and apple cider, bouillon, sage, and 1/2 teaspoon salt; over high heat to boiling. Reduce heat to low; cover and simmer 15 minutes. Return apple and onion to skillet. Cover and cook 5 minutes longer or until chops are tender and apple and onion are heated through.

With slotted pancake turner, remove pork chops and apple quarters to large platter. Over high heat, heat liquid remaining in skillet until reduced to about 1/2 cup. Stir in half and half; cook, stirring constantly, until sauce boils and thickens slightly; pour over chops. Garnish with parsley. Makes 4 servings. About 450 calories per serving.