Pork Chops, Sautéed Apples and Calvados Cream

Makes 6 servings

Ingredients:

3 1/2 tablespoons unsalted butter
six pork loin chops, 1-inch-thick (about 2 pounds)
3 Granny Smith or golden delicious apples
2 tablespoons firmly packed light brown sugar
2 tablespoons applejack or calvados
1/4 cup dry white
1/2 cup heavy cream
1/4 teaspoon celery salt
1/8 teaspoon crumbled dried sage

Preparation:

In a large skillet heat 2 tablespoons of the butter over moderately
high heat until the foam subsides. Pat dry and season the pork chops
with salt and pepper. Brown the chops in the butter in batches for 2
minutes on each side and transfer them to a plate.

Pour off the fat from the skillet, add the remaining 1 1/2 tablespoons
butter and in it sauté the apples which have been peeled, cored and
cut into eighths, with 1 tablespoon of the brown sugar over moderately
high heat, turning them for 3 minutes, or until they are golden.

Add the applejack, the wine, the remaining tablespoon brown sugar, the
cream, the celery salt,and the sage and bring the mixture to a boil.
Add the chops with any juices that have accumulated on the plate.
Simmer the mixture, covered, for 20 minutes, or until the chops and
the apples are tender. Remove the chops and apples to a heated
platter. Cook the sauce for 1 minute, or until it is thickened, and
pour it over the chops and apples.