Pork Chops with Sauteed Apples and Cider Cream Recipe

In a large skillet heat 2 tablespoons of butter over medium-high heat until foam subsides, brown chops, seasoned with salt and pepper, in batches for 2 minutes on each side; transfer to a plate.
Pour off excess fat from skillet; add remaining 1 1/2 tablespoons butter, and sauti the apples, with 1 tablespoon of brown sugar over medium-high heat, stirring occasionally, for 3 minutes, or until they are golden.
Add apple cider, wine, remaining tablespoon brown sugar, cream, celery seed, and sage. Bring mixture to a boil and add pork chops with any juices that have accumulated on the plate.
Simmer mixture, covered, for 20 minutes, or until pork chops and apples are tender. Transfer to a serving platter and keep warm.
Cook the sauce for 1 minute, or until thickened; pour over pork chops and apples. Serve.