Pork Chops with Cinnamon Apples
Source: Cooking Light, October 2003
Servings: 4

This is a wonderful, fairly healthy, comfort food meal. See my notes at the end.

1 teaspoon sage -- dried, rubbed
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 pork loin chops -- center cut, 4-ounce, about 1/2 inch thick
1/2 teaspoon vegetable oil
cooking spray
1 teaspoon butter
4 cups Granny Smith apples -- about 4 medium, peeled and sliced
1 tablespoon brown sugar
1 teaspoon fresh lemon juice
1/2 teaspoon ground cinnamon
1 dash salt

Combine first 3 ingredients, and sprinkle over the pork. Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add pork, cook 3 minutes on each side or until done. Remove the pork from pan. Cover and keep warm.

Melt butter in pan over medium heat. Add apples and remaining ingredients, and cook 5 minutes or until tender, stirring frequently. Serve the apples with pork.

NOTES : Serving size: 1 pork chop and 3/4 cup apple mixture.

This is a great fall dish. Easy and quick to put together and very tasty. I usually use a little more brown sugar and cinnamon than called for. Be sure the chops aren't too thick. Serve with parsleyed buttered noodles