| 1 | Sprinkle the chops on both sides with the sage and salt and pepper to taste. |
| 2 | Heat the butter and oil in a heavy skillet large enough to hold the chops in one layer. |
| 3 | Add the chops and cook about 10 min. on each side. |
| 4 | Meanwhile, core the apples and cut into thick rings. |
| 5 | Remove the chops to a warmed serving platter and keep hot. |
| 6 | Add the apple rings to the skillet and cook until golden brown on both sides and only just tender. |
| 7 | Do not overcook. |
| 8 | Remove and arrange around the chops. |
| 9 | Add the calvados and broth to the skillet and bring to a boil, scraping the sediment from the bottom of the pan. |
| 10 | Cook down until reduced by half. |
| 11 | Blend the cornstarch with the water. |
| 12 | Add to the sauce and cook, stirring, until thickened. |
| 13 | Stir in the cream. |
| 14 | Add salt and pepper to taste. |
| 15 | Spoon the sauce over the chops. |
| 16 | the name for this great dish is :cotes de veau aux pommes |
