Instructions: In a large skillet heat 2 tablespoons of the butter over moderately-high heat until the foam subsides. In the butter, brown the chops, patted dry and seasoned with salt and pepper, 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 saute the apples, 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, bring the mixture to a boil, and add the chops with any juices that have accumulated on the plate. Simmer the mixture, covered, for 20 minutes, or until the chops are cooked through.

Transfer 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.

This recipe yields 4 servings.

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