• 2 tablespoons unsalted butter
• 4 (8-ounce) pork chops, bone-in, 3/4-inch to 1-inch thick
• 1 tablespoon chopped fresh sage
• Kosher salt and freshly ground black pepper, to taste
• 16 ounces green beans, trimmed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 tablespoons chopped fresh parsley leaves

FOR THE APPLES

• 2 tablespoons unsalted butter
• 2 apples, peeled, cored and sliced
• 1/4 teaspoon ground cinnamon
• Pinch of nutmeg
• 1/4 cup maple syrup

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Melt butter in a large skillet over medium high heat.

Rub both sides of the pork chops with sage; season with salt and pepper, to taste. Add to the skillet and sear both sides until golden brown, about 2-3 minutes.

Place pork chops and green beans in a single layer onto the prepared baking sheet. Drizzle green beans with olive oil and sprinkle with garlic; season with salt and pepper, to taste.

Place into oven and roast until the pork is completely cooked through, reaching an internal temperature of 140 degrees F, about 12-15 minutes.

Return skillet to medium high heat and melt butter. Add apples, brown sugar, cinnamon and nutmeg. Cook, stirring occasionally, until apples just begin to soften, about 3-4 minutes. Stir in maple syrup, stirring occasionally, until the sauce thickens, about 5 minutes.

Serve pork chops immediately, topped with apple mixture, garnished with parsley, if desired.