1 tbsp. butter
1 tbsp. vegetable oil
1 clove garlic, quartered
1/2 tsp. ground sage
4 lean pork chops, 1 inch thick
Pepper to taste
1/2 c. orange juice
1 tsp. lemon juice

SAUCE:

2 navel oranges
2 tbsp. butter
1/2 c. seedless white grapes, halved
1/4 c. orange juice
1/4 c. white grape juice
1 tbsp. cornstarch

In a large skillet, heat butter and oil. Add garlic and sage. Then add chops and brown on both sides, seasoning with pepper. Add orange juice and lemon juice. Reduce heat, cover, and simmer for 20 minutes.

While chops are cooking, prepare sauce. To make sauce, peel oranges, separate into segments and cut each segment in half. Melt butter in a large skillet. Add oranges and grapes and lightly saute. Do not over cook.

Combine orange juice, grape juice, and cornstarch in a jar with a tight fitting lid. Shake well. Mix into fruit and cook, stirring constantly, until thickened. Remove chops from pan and place in sauce. Turn to coat both sides. Serve sauce poured over chops. 4 servings.