Season pork chops with salt and pepper. Heat 2 tablespoons oil in a large skillet on medium high heat, add chops and brown on each side for 5 to 7 minutes each or until chops are thoroughly cooked. Remove chops from pan and keep warm. To same pan add remaining 1 tablespoon oil,  shallots,  butternut squash, sage, salt and pepper and sauté  2 to 3 minutes. Add ¼ cup water and continue to cook for 1 to 2 minutes.  Add apples and sauté 2 minutes. Return chops to pan. Add Girard’s Apple Poppyseed Vinaigrette and continue to cook until squash pieces are tender. Serve.