PORK CHOPS WITH PEARS AND RED ONIONS

Steps:

• About 1 ½ hour before serving: Peel onions and cut into 4 part thick wedges.
• Remove outer rows of celery ribs and trim root end.
• About 6-8 inches from root end, cut tops and leaves from celery.
• Cut celery lengthwise into quarters.
• In a 12” skillet over medium heat, add oil and cook onion wedges and celery quarters a few pieces at a time until golden brown.
• With slotted spoon, remove to 12x8 casserole or baking pan.
• Meanwhile, on waxed paper, mix flour and sage.
• Coat pork chops with mixture using hand to pat mixture onto pork chops to coat well.
• Pre-heat oven to 350 degrees.
• Cook pork chops (at the same skillet used for onion) over medium heat until golden brown on both sides.
• Place in casserole with vegetables.
• Tuck pear halves around pork chops.
• Stir bouillon into apple juice and pour into casserole.
• Sprinkle pork chops with coarsely ground pepper.
• Cover casserole with foil and bake for 45 minutes or until pork and vegetables are fork tender.
• Sprinkle mixture with salt to taste.