Pork Chops with Apples

Autumn is here, even though you wouldn’t know it here in the Northeast where this past weekend’s temperatures hit over 80 degrees! Despite the unseasonable weather we went apple and pumpkin picking in Connecticut with Patrick’s parents and came home with several pounds of delicious apples. Patrick and I probably both eat an apple a day, but we still have way too many. If I had the time I would make a pie or apple crisp, but for now I am working my way through our pile with savory dinner recipes, like this one from the Food Network, which I adapted for here.
Pork Chops w Apples

4, 1/2-inch-thick boneless pork loin chops (5 ounces each)
1 ts. dried sage
Freshly ground pepper
1 TB. extra-virgin olive oil
1 large red onion, cut into 1/2-inch wedges
2 tart apples, cut into 1/2-inch pieces
3/4 cup apple cider

Rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large skillet over high heat, then add 1 TB. olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to a plate. Add the onion and apples to the skillet and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider. Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes. Remove pork chops, onions and apples from the skillet and turn the heat up to medium-high so that the cider starts to boil. Let the cider boil for a minute or so until it thickens and then pour it over the pork.

Sautéed Kale

1 TB. olive oil
2 cloves of garlic, minced
1 bunch of kale (any kind will do), stems removed and roughly chopped
salt and pepper, to taste

Heat olive oil in a large skillet and then add minced garlic. Stir garlic for 1 minute, or until it starts to smell good and then add kale. Cook the kale and garlic until the kale is wilted, season with salt and pepper.