Pork with Sage and Apples

2 lbs pork chops or tenderloin
1 1/2 C apple juice or cider
2 T dark rum
1 T oil
1 T prepared brown mustard
2 t sage
1 t ground dried chipotle
1 t salt
1 t black pepper
2 cloves chopped garlic
3 granny smith apples, pealed and chopped into fairly thin slices
2 T butter

Marinate the pork in the apple juice, vinegar, cognac, oil, and mustard for 2 hours. Drain the marinade (reserving it), rub the pork with the spices, reserving about a teaspoon, then cook in an oven or (better) grill. Reduce the marinade to about half, adding in the apple slices, spices and butter and cooking until apples are tender. Pour the sauce and apples over the pork and serve.