Sage is a powerful herb for fall dishes. Its pungent flavor is described as bitter when eaten raw. Uncooked sage should be used sparingly to ensure the right balance of flavor. Like other strong herbs, sage can easily overpower a dish.

Once cooked, sage's velvety soft leaves mellow in flavor. For Skillet Pork with Crispy Sage and Sautéed Apples I fried fresh sage. It takes just 20 seconds to fry the leaves; this also flavors the oil.

The fried leaves make for a fancy garnish. Or, you can crumble them and sprinkle over the pork and apples.

This one-skillet dish also features pork loin chops, sautéed apples and a pan sauce that takes a few minutes. To season the pork, I used a dried rubbed sage, which also is soft to the touch. The pan sauce is a mix of apple cider, apricot preserves and Dijon. The preserves give it a silky consistency, and the Dijon adds a tangy flavor that balances the sweet tones.

This pork dish pairs nicely with a side of pan-sautéed Brussels sprouts. To prepare them, trim their ends and remove any wilted, yellowish leaves. Cut up 4 slices of bacon and add them to a skillet. When the bacon is crisp, cut the Brussels sprouts in half (or leave them whole) and add them to the skillet. Sauté the Brussels sprouts until crisp-tender.

Serves: 4 / Prep time: 20 minutes / Total time: 1 hourPORK AND SAGE¼ cup olive oil16 good-size sage leaves4 center cut boneless pork loin chops, ¾- to 1-inch thick¾ teaspoon salt¼ teaspoon black pepper2 teaspoons rubbed sage1 teaspoon brown sugar, optionalAPPLES2 large leeks (white and light green parts only) washed well, halved and sliced2 tart apples such as empire, peeled, cored, dicedPAN SAUCE½ cup apple cider or apple juice1/3 cup apricot preserves1 to 2 tablespoons DijonIn a large, skillet (12-inch), heat the olive oil over medium heat. Add half of the sage leaves to the oil. They will sizzle for about 20 seconds. Once they're done sizzling, use a slotted spoon and remove them to a paper towel-lined plate. Repeat with the remaining sage leaves. Set them aside.Make a few slashes in the fat of the pork chops. Pat the pork chops dry with a paper towel. Mix together the salt, black pepper, sage and, if using, brown sugar. Sprinkle the mixture on both sides of the pork chops, pressing it on the meat.In the same skillet, heat the sage-infused oil over medium-high heat. Add pork to skillet and cook until well browned, about 5 minutes. Turn chops, cover the pan and cook another 8 minutes.Remove the chops to a plate when they reach an internal temperature of 145 degrees. Tent with foil, and let rest while you prepare the apples and pan sauce.To the same skillet (add a bit more oil if needed) add the leeks and sauté about 3 minutes to soften. Add the diced apples and sauté until they are crisp-tender. Remove from the skillet and keep warm.For the pan sauce, add the apple cider to the skillet and heat over medium-high heat while scraping up any browned bits on the bottom of the skillet. Stir in the apricot preserves and Dijon. Continue cooking until the preserves melt and the sauce coats the back of a spoon. Add any accumulated juices from the pork into the sauce. Taste sauce and season if desired.Serve each pork chop with some sautéed apples and a drizzling of the sauce.