6 rib pork chops, 1" thick (2 1/2 lb.)
1 1/2 tsp. sage
1 1/2 tsp. sage
1/4 tsp. pepper
1 lb. carrots, peeled
2 c. sliced onions
1 lb. tart cooking apples, pared & quartered
1/4 c. light brown sugar

Preheat oven to 350 degrees. Wipe pork chops with damp paper towels. Trim off fat. On waxed paper, combine sage, salt and pepper. Dip both sides of chops in seasoning. Slice carrots diagonally 1/2 inch thick. Layer in 3 quart casserole or baking dish. Top with half of onion. Then add chops, slightly over lapping; sprinkle with any remaining seasoning. Cover chops with remaining onion. Arrange apple quarters over all; sprinkle with brown sugar.

Bake, covered, 2 hours, remove cover baste with pan juice. Bake 30 minutes longer or until tender. Let stand for 5 minutes and skim off fat. Makes 6 servings.