6 (1 to 1 1/2-inch thick) pork chops
2 eggs
1 1/2 tsp. sage
1 1/2 tsp. salt
1/4 tsp. pepper
1 lb. carrots, cut on diagonal
2 c. sliced onion
1 lb. tart cooking apples, pared and cored
1/4 c. brown sugar

Combine sage, salt, pepper on waxed paper. Crack eggs into dipping tray and beat with fork until combined. Dip pork chops in egg and then cover with sage mixture. Layer carrots, 1/2 onions then chops in casserole dish. Sprinkle leftover seasonings. Cover chops with remaining onions, top with apples. Sprinkle top with brown sugar. Bake at 350°F covered for 2 1/2 hours, uncovered for 1/2 hour.

Serves 6.

Submitted by: Lilly Wells