6 rib pork chops
1 1/2 tsp. sage
1 tsp. salt
1/4 tsp. pepper
1 lb. carrots
1 c. sliced onion
1 lb. tart apples, pared and quartered
1/4 c. light-brown sugar

Preheat oven to 350 degrees. Wipe chops with damp paper towel. On waxed paper combine sage, salt and pepper. Dip both sides of chops in seasonings. Slice carrots diagonally 1/2 inch thick. Layer in baking dish. Top with half of onion.

Then add chops; sprinkle with any remaining seasonings. Cover with remaining onion. Arrange apple over all. Sprinkle with brown sugar. Bake, covered, 2 1/2 hours. Remove cover; baste with pan juices. Bake 30 minutes longer.