6 loin chops, cut 3/4 inch thick
1 tsp. salt
1/4 tsp. sage
2 pears
2 tbsp. cornstarch
1 1/2 c. hot water
1/2 c. maple syrup
1 tbsp. cider vinegar
Parsley

Rub pork chops with 1/4 teaspoon salt and sage. Brown slowly in hot skillet. Place in shallow baking dish. Core and slice pears. But do not peel. Arrange slices on top of pork chops. Blend cornstarch into fat drippings in skillet. Gradually stir in hot water and cook until thickened. Add syrup, vinegar and remaining 3/4 tsp. of salt. Pour sauce over pork chops and pears. Cover and bake at 350 degrees about 1 hour or until pork chops are tender. Garnish with parsley.