PORK LOIN CHOPS WITH CINNAMON APPLES

TOTAL TIME - 22 MINUTES

1 TEASPOON DRIED RUBBED SAGE ( I USED NORMAL DRIED SAGE AND JUST GROUND IT UP A BIT)
½ TEASPOON SALT
1/4 TEASPOON FRESHLY GROUND PEPPER
4 (4 OUNCE) BONELESS CENTER CUT LOIN PORK CHOPS (ABOUT ½ INCH THICK)
½ TEASPOON VEGETABLE OIL
COOKING SPRAY
1 TEASPOON BUTTER
4 CUPS (½ INCH) SLICES PEELED GRANNY SMITH APPLES (ABOUT 4 MEDIUM)
1 TABLESPOON BROWN SUGAR
1 TEASPOON FRESH LEMON JUICE
½ TEASPOON GROUND CINNAMON
DASH OF SALT

1. COMBINE FIRST 3 INGREDIENTS, AND SPRINKLE OVER THE PORK. HEAT OIL IN A LARGE NONSTICK SKILLET COATED WITH COOKING SPRAY OVER MEDIUM HEAT. ADD PORK; COOK 3 MINUTES EACH SIDE OR UNTIL DONE. REMOVE PORK FROM PAN. COVER AND KEEP WARM.

2. MELT BUTTER IN PAN OVER MEDIUM HEAT. ADD APPLES AND REMAINING INGREDIENTS; AND COOK 5 MINUTES OR UNTIL TENDER, STIRRING FREQUENTLY. SERVE THE APPLES WITH PORK.

BUTTERED POPPYSEED NOODLES

Cook 8 ounces of wide egg noodles according to package directions, omitting salt and fat; drain. Place noodles in a large bowl. Add 2 tablespoons chopped fresh parsley, 1-1/2 tablespoons butter, 2 teaspoons poppyseeds, 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to combine.

Can omit poppyseeds and use dried parsley