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3 1/2 tablespoons butter, divided use

6 (1-inch) thick loin pork chops, patted dry

Salt and freshly ground black pepper to taste

3 Granny Smith apples (or other tart green apples), peeled, cored, cut into 1/8-inch slices

2 tablespoons firmly packed light brown sugar, divided use

2 tablespoons apple cider

1/4 cup dry white wine

1/2 cup heavy cream

1/4 teaspoon celery seed

1/8 teaspoon crumbled dried sage

1. In a large skillet heat 2 tablespoons of butter over medium-high heat until foam subsides, brown chops, seasoned with salt and pepper, in batches for 2 minutes on each side; transfer to a plate.
2. Pour off excess fat from skillet; add remaining 1 1/2 tablespoons butter, and sauté the apples, with 1 tablespoon of brown sugar over medium-high heat, stirring occasionally, for 3 minutes, or until they are golden.
3. Add apple cider, wine, remaining tablespoon brown sugar, cream, celery seed, and sage. Bring mixture to a boil and add pork chops with any juices that have accumulated on the plate.
4. Simmer mixture, covered, for 20 minutes, or until pork chops and apples are tender. Transfer to a serving platter and keep warm.
5. Cook the sauce for 1 minute, or until thickened; pour over pork chops and apples. Serve.

Serves 6.