4 tsp. dried sage
Salt & pepper
2 (3 - 3 1/2 lb.) bone-in pork loins, chine bone removed & rib bones scrape clean
1/4 c. apple cider
6 Golden Delicious apples

Heat oven to 425 degrees. Combine 3 teaspoons of the sage, 1 teaspoon salt and 1/4 teaspoon pepper and rub over the meat. Arrange loins facing each other with fat sides facing out and bones interlaced. Tie with string in several places to hold together and put in a roasting pan.

Put in the oven and reduce heat to 350 degrees. After 30 minutes, begin basting with the cider.

Meanwhile, cut each apple into 8 pieces. Core and peel. Toss apples with remaining 1 teaspoon sage, 1/4 teaspoon salt and 1/8 teaspoon pepper. After meat has been in oven 1 hour, scatter apples in the pan. Continue basting with cider and pan juices. Turn apple slices occasionally. Roast until pork is cooked through, 160 degrees, 40 to 60 minutes longer. Tent meat with foil and let rest 10 minutes before cutting into chops.