Roasted Pork Chops with Apples and Onions

Local pork is always in season, and it goes beautifully with apples in a classic combination. If you don't have apple cider on hand, you can skip it--just use a little more of the olive oil.

3-4 garlic cloves, minced
1 tsp dried sage
1/2 tsp salt
Freshly ground black pepper to taste
1/4 cup apple cider
1-2 Tbps olive oil
2 large pork chops (bone-in)
2 medium apples, cored, in 1/2-inch crescents
1 medium red onion, sliced lengthwise

Preheat the oven to 425 degrees (unless you are preparing the chops ahead of time).

Combine the garlic, sage, salt, pepper, cider, and olive oil in a small bowl or jar. Generously brush the chops all over with it (you won't use it all). Toss the apples and onions with the remainder. If you have time, let the chops sit in the marinade for a while (refrigerate if more than 30 minutes or so).

Place the chops in a 9x13-inch baking pan. Surround them with the apples and onions. Roast for 15-20 minutes, turning once halfway through, until the interior temperature reaches at least 137 degrees. If desired, finish very quickly under the broiler.

Serves 2-4.