Pork Chops with Cinnamon Apples

1 teaspoon dried rubbed sage

1/2 teaspoon salt 

1/4 teaspoon freshly ground black pepper

4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick) 

1/2 teaspoon vegetable oil 

cooking spray

1 teaspoon butter 4 cups (1/2-inch) slices peeled Granny Smith apples (about 4 medium)

1 tablespoon brown sugar 

1 teaspoon fresh lemon juice 

1/2 teaspoon ground cinnamon

Dash of 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.

Abby Duchin Dinces, Cooking Light
OCTOBER 2003