Instructions

Preheat oven to 400°F (200°C). Pat the pork chops dry. Season with salt & pepper. (If they still have the rind, cut the rind through into the fat in several places.) Heat 1 Tbsp. (15 mL) of olive oil in a large frying pan over medium-high. Brown chops in batches - 2-3 minutes per side (add more oil if necessary). While the chops are browning, place the garlic and cloves in a separate small saucepan. Pour in the SunRype 100% Pure Not From Concentrate Apple Juice and bring to a boil. Lower the heat and simmer for 4 minutes. Cut each apple crosswise into 4 slices. Place the apple slices in a baking dish and then place the browned chops on top. Remove the large frying pan from the heat and pour in the apple juice mixture from the small frying pan, stirring to deglaze the pan. Pour this mixture over the chops - there should be just enough liquid to cover the bottom of the dish. Top the chops with the sage leaves and bake for 30-40 minutes or until the juices from the chops run clear. Serve each chop with two apple slices, then spoon over the liquid with 3 sage leaves per chop and divide the garlic between the plates. To squeeze the garlic out of the skins, press with a fork.