Pork Medallions in Sage Butter

two tablespoons of dried sage

three tablespoons butter (no, not margarine... butter)

about two pounds of pork loin, cut into inch-thick medallions

three small apples, cored and sliced about a quarter-inch thick

two medium yellow onions, sliced about as thick as the apples

coarsely ground garlic salt to taste

cooked rice or other grain

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In a large skillet or Dutch oven, melt butter over medium heat and stir in sage. When it starts to bubble, add pork and brown medallions on both sides. Reduce heat to low, then add remaining butter and top with apples and onions. Cover with lid and let simmer just until meat is cooked all the way through (mine took less than fifteen minutes). Add garlic salt if desired, and if you're feeling extra fancy-schmancy, top with a sprig of fresh sage before serving over hot rice.

Serves six, if everyone gets a first helping before anyone goes back for seconds. Not that I'm naming names.